It probably won't freeze all that well. If you have more than you can plow through, you can freeze it and plan to fix it up a bit. If there's milk in it, it might go weird and separate out. The potatoes are likely to change texture and perhaps fall apart. This doesn't mean that it won't taste okay. It's just likely that it won't be the same as it is now. The faster your freezer freezes, the better the outcome is likely to be.

Could you share a link for the recipe? It sounds good!

https://www.spendwithpennies.com/slow-cooker-recipe-bacon-corn-chowder/

Thanks! I'm going to try it soon!

Sounds delicious. Just printed the recipe. Thank you.

The recipe says to freeze portions of it before adding the milk. I don't think I would freeze it if it already has the milk in it.

I think it should keep in the refrigerator as long as the milk would, but I don't know how long evaporated milk is supposed to last after it is opened. If you can store leftovers without air, as in bags with all the air removed, it will last longer, possibly up to a week.

If you do freeze some of it, make sure to freeze it in serving size bags with no air. I would try to consume as much of it as possible in 3-4 days.

If you have a canner, you could possibly try canning it and store the jars in the refrigerator. I'm not an experienced canner, and so you would have to ask someone who is, possibly on the harvest forum.

If you have a canner, you could possibly try canning it and store the jars in the refrigerator. I'm not an experienced canner, and so you would have to ask someone who is, possibly on the harvest forum.

Lars I appreciate your post, but because of the danger of canning when not using canning specific recipes (and there are none for this sort of thick soup), I wanted to point out that it is not an option.

I do can, and the Harvest Forum and this site https://nchfp.uga.edu are good references for any who are interested.

I had some for dinner, stored 3 quarts in the fridge and did put two quarts in the freezer, next time I will makes less.

Something like this is likely to be at its best when you just consume it before within a couple of days time.

So many things do not really freeze all that well and there is a bit of culinary fun and pleasure to be had by changing up leftovers to serve a different way from the day before.

I would not put it in the freezer.

Reincarnate it with some roasted peppers or cheese, or something that appeals to you and just have it again.

Then, you can skip the prep for another meal and not only will you have a nicer bowl of soup that was never frozen, but you will also not have to do as much cooking.

This freezing of so many things is fraught with a lot of cons.

It is not just leftovers, it is dinner tomorrow.

Anything with dairy in it it seems would not be a good candidate for slow cooking, in my estimation. but, you were not disappointed, so ...................

Freezing is fine. Actually the milk goes in the last 30 minutes, so I would take out a few pints before adding the milk. (adjust quantity). I would also add my fresh frozen corn from summer harvest and add at the end as well. Canned corn often has added salt and sugar. Tastes a bit overcooked and mushy right out of the can.

Chowder is not a meal that improves next day or two like stews and chilis. Maybe next day lunch. So I freeze for a later meal a week or three down the road.

I freeze butter, yogurt, cheeses, and all sorts of hearty soups and stews, pasta sauces, etc. Way more pros than cons in freezing as it prevents waste.

I have all sorts of bones, chicken necks, paws, beef bones, leek tops, celery, in the freezer collected for a big stock that will most likely be made this weekend.

I make Zuppa Toscana soup on purpose just for the freezer. It uses both cream (I use half and half) and chicken broth, potatoes, ham and sausage and kale. It freezes just fine.

I wouldn't hesitate on freezing it.

"I sure have frozen corn chowder....and potato soup. It's fine!"

Same here. Reheating low and slow works nicely.

made this today. subbed rice flour for the corn starch ... it was quite good. And so easy ...

I often freeze milk because it is cheaper to buy a gallon compared to 2 half gallons. I pour off a little less than a half gallon (remember to allow for expansion) into a saved half gallon container & freeze.

Saves a bit of change, saves a trip to the store for 'just milk', a trip for just milk when it's too darned cold to leave the house... Freezes just fine.

Slevendog, your waiting stock pot sounds like my sister's in New Orleans. Her waiting stockpot has venison and wild boar and well as at least one raccoon. She makes an interesting gumbo!

They have old family plantation land just across the state line in Mississippi and if offers up a lot of wild game. The local tire store sells frozen 'coons, dressed...Bubbas Tires and 'Coons. It is just a stone's throw from Angola, real southern gothic, back woods place.

You can also buy both a new house trailer and a bucket of fried cracklins on the same street in this little town. It appears that the town consumes many buckets of these fried cracklins.

Interesting and quite provincial it is, but not very healthy judging by the seemingly rampant obesity.

She makes a mean stockpot and has a beautiful garden in her New Orleans yard. She can grow from a rock. She is amazing and so is her stockpot.