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Freezing clam chowder

carol1945's picture

I was extremely worried about freezing some scrumptius homemade clam chowder, but we had scarfed up so much of it, I could not eat another bite. I went to an online forum and saw various warnings about the difficulty of freezing potatoes, they get mushy. Well, I have to report I am thrilled!!! I defrosted it yesterday, and it tasted almost as good as when I made it!!! The secret was freezing it in small batches so it froze quickly.

Gretchen's picture

(post #34821, reply #1 of 11)

I am one who advises against freezing potatoes--depends on the amount of milk/cream in the soup. AND it depends on the total volume, and a whole lot of other stuff.


SO glad it worked out for you. It is not a foregone conclusion that it will be bad.


Gretchen
Gretchen
MEANCHEF's picture

(post #34821, reply #2 of 11)

I think it may depend on the type of potato as well.  I generally do not like to freeze soups and stews with potato in them.  There is a tendency for the potatoes to get mushy and disintegrate.


Recently I bought some Dutch creamer potatoes.  They are about an inch in diameter and wonderfully creamy.  They ended up in a lamb stew and the leftovers were frozen.  To my surprise the potatoes tasted just as good as the first night.


Gretchen's picture

(post #34821, reply #3 of 11)

And, sometimes, it is what we are willing to put up with--and the dish. I mean this in the best possible way.  I am the one who always says "don't freeze potatoes". Sometimes it is fine. AND it is never just AWFUL.

Gretchen

Gretchen
carol1945's picture

(post #34821, reply #4 of 11)

I totally agree with you on the freezing potatoes thing. As a matter of fact, I really hate to freeze anything. Flavor degrades so quickly. However, I really just had too much clam chowder and had no choice except to freeze. I have four more small containers of it, so who knows, the others may not have worked out.

Gretchen's picture

(post #34821, reply #5 of 11)

If I had excess to ANYthing that was something I made and wanted to keep, I would not hesitate ONE minute. AND have not!!

Gretchen

Gretchen
redfox's picture

(post #34821, reply #6 of 11)

I have been freezing our Christmas Eve clam chowder for years. The potatoes do not seem to degrade to any extent and the clam flavor is still so lovely no one would notice.

ICDOCEAN1's picture

(post #34821, reply #7 of 11)

I often freeze clam chowder, but I have a recipe that directs you to cook and mash (I use the stick blender) most of the potatoes in the chowder, and for that night's chowder, I cook as many potato chunks (diced), as I want to add in some reserved clam broth and then add to the finished chowder.  This way the potatoes never get frozen.  You just need to know how much of the chowder will be used in that first serving. 


I have also frozen in small batches and the potatoes come out just fine when gently heated. 


The smallest thing well done, becomes artistic.
unbaked's picture

(post #34821, reply #8 of 11)

The only dish with potatoes that I've ever frozen was beef stew and I use russets in it because I like the potatoes to disentegrate (why does that look wrong?).


I would imagine that the 'new'er and firmer the type of potato, the more success you'd have with freezing them.


'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

Gretchen's picture

(post #34821, reply #9 of 11)

No, I don't think so. It is what is around it--cream will keep them better than a broth.

Gretchen

Gretchen
TracyK's picture

(post #34821, reply #10 of 11)

Because it's "disintegrate"? ;-)

CT poster in bad standing since 2000.

unbaked's picture

(post #34821, reply #11 of 11)

Probably. Never try to type when you've been awake for 36 hours. :))

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine