Chicken Chowder - help please?!


Question: I make making a chicken chowder in my slow cooker - following a receipe. During the last 30minutes you add fresh cream, I am ok with all this - my question is because I am making far too much will I be able to freeze this chowder down (I don't think I have ever frozen down anything with fresh cream in)? Thanks for any help.


Answers: I make making a chicken chowder in my slow cooker - following a receipe. During the last 30minutes you add fresh cream, I am ok with all this - my question is because I am making far too much will I be able to freeze this chowder down (I don't think I have ever frozen down anything with fresh cream in)? Thanks for any help.

I think freezing it would separate the fat and whatnot. If you are cautious, try dividing portions BEFORE adding cream. If you need half, take half out then freeze it, add creme to the remaining half accordingly(half of the cream of course). You can defrost the rest for another day, adding the cream.

Yes you can my mom made chicken n dumplins with fresh cream you can freeze it , it just might not taste as good before you froze it.
But you can! Dont freeze it for more than 5 months though!.
Good Luck! ?

I believe it is like milk and will separate. But I see no problem with freezing it still should turn out OK milk does.

make grilled cheese sandwiches instead, they are my favorite and so cheesy and salty and buttery and delish!

Slow Cooker Chicken Chowder
1 1/4 pounds boneless skinless chicken breast halves
or turkey
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup milk
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream
cheese, softened

Topping Ingredients:
2 tablespoons Butter
1/2 cup dried breadcrumbs

Combine all chowder ingredients except milk,
cornstarch and cream cheese in slow cooker. Cover;
cook on Low heat setting for 6 to 8 hours, or High
heat setting for 4 to 5 hours or until potatoes are
tender. Combine milk and cornstarch in small bowl
until smooth; gradually stir into chicken mixture.
Cover; cook on High heat setting for 15 to 30 minutes
or until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until
sizzling; add bread crumbs. Cook over medium heat,
stirring constantly, until golden brown (4 to 5
minutes). Set aside. Just before serving, stir cream
cheese into chowder until melted. To serve, sprinkle
each serving with 1 tablespoon topping.

Recipe Tip
To assure food is cooked evenly and done in the time
range listed in the recipe, it's important to cut the
ingredients the size indicated in the recipe. Be sure
not to peek during slow cooking as each time the cover
is removed, enough heat is lost to add 10 to 15
minutes on to the total cooking time.





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