Labs 4 Me - Question @ your crappie chowder recipe

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Thank you for posting that - it is OUTSTSANDING - have you tried, or do you know, can I freeze the leftovers?

Thanks again.

[LABS4ME]

I guess I've never had that problem! hehehe

I would assume it would be no problem as I've seen it in the frozen food section before...

Someone else whom is much wiser than me on here may be able to give you a definitive answer...

Good Luck!

Ken

[Dark Cloud]

Its hard to say how it will freeze till you try. But certain soups/stews dont freeze well. Thier texture just seems to go to a place I dont like. For me rice or barley based soups dont freeze well.

It may be fine but my guess is the crappie will break down from the freezing process. Crappie filets are very delicate to begin with...

[Phred52]

As Dark Cloud said, the texture quite likely will change. Very often the starches (eg. potatoes, noodles, rice) will break down after being frozen and turn to mush. The soups that you see on the store freezers are generally not 'cooked to completion' prior to packaging and freezing (in most cases, only enough to kill any bacteria). The final cooking is done by you, the consumer, notice that they give a minimum temp to be reached or a length of time the soup should be cooked, or both. Phred52

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Well guys I did freeze this - you were right - the texture changed a bit, but it still tasted fine. I realize there should not be leftovers, but (don't tell anybody) the wife will not eat fish unless it is fried.