On Aug 21, 5:54*am, Allan Matthews > wrote:
> I want to make some fish chowder. *Most recipes are for a large batch
> and I cook for two. *Would prefer making a large batch.
> Would this freeze well? *Keep for a month or two in a freezer?. *All
> answers appreciated.

Count me among those who advise against it. Neither potatoes nor
chunks of fish maintain their texture well when frozen and thawed.
Unlike many other soups, fish chowder goes together quickly so it can
be made on demand. -aem