So, soups with dairy in them are best not frozen as the milk/cream can separate out and not mix back in. So if you did, I would certainly freeze without the cream and add that in after you defrost and warm it through. The other thing is the fish may well break up more on freezing, so be aware of that. I don't think it would freeze as well as some other soups, but as long as you keep these points in mind, it should otherwise work.

Thank you - I did not see that. I made this w/o the mussels, using fresh cod and smoked salmon - so simple and good! Very tasty!

Yes, if you see step 5 it says remove from heat, add the cream and parsley - you don't want to heat the cream properly as it can separate. Enjoy!

I would say it will be better fresh - the main thing is you risk overcooking the fish when you re-heat. But you could certainly cook it as far as having the potatoes tender and have all your fish diced ahead of time - just put the fish back in it's wrapping/in a box and refrigerate. Then warm the soup through when you are ready, add the fish and it should just take around 5 minutes until the fish cooks and the mussels open up which will make it a lot quicker and easier later. Enjoy!

Thanks, it's a tasty dish and this version has been well enjoyed by us. I can see salmon being tasty, for sure (and I have some in this mix!)

So glad you enjoyed it and found it easy, and glad the adaptations worked well too.

Thanks, they work so well in there with everything else.

Thanks, it's easy to make and so tasty!

Thanks Beth, we're big seafood fans too and loved this soup.

Thanks, the bacon goes really well with everything else, that little extra smokiness and flavor.

Thanks, glad to hear it 🙂 it's so tasty!

Thanks Julie, the flavors are so delicious!

Thanks Mollie, I agree it would be great for Lent too (and, well, any time). I know what you mean, chowders do seem thicker here (though I don't have so many years of background reference).

Thanks Heather, the smoked fish does really make this dish for me, adds such a great flavor.

I've noticed though that New England chowders and most American chowders of any kind have gotten thicker and thicker over the years!

Mollie

Thanks Camilla, continue on with the soup, and especially do give this one a try!

Thanks Karen, it's a fairly classic combination for this chowder and works so well - lots of great flavor.

Ha, maybe I shouldn't have suggested that, or it's just me - continue with soup! At least certainly ones like this 🙂 Thanks Wendy.