Leftover soup will last up to 3 days in the fridge, but up to 1 month in the freezer. Follow these steps on how to freeze and store soup, stew, and chowder and you'll be set all winter long!
Queso Potato Chowder
More from Southern Living
15 Hearty Chili Recipes
Easy Slow-Cooker Suppers
20 Comfort Food Classics
How to Freeze Soup
Refrigerators and freezers alone cannot cool soups quickly enough to be food safe. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup often to help release heat.
2) Package Label and date gallon- or quart-size zip-top freezer bags, place in a bowl, and cuff the bag over the edge. Ladle soup into each bag, then let out any excess air and seal.
Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space.
Thaw overnight in fridge. Reheat chowders over low heat; gumbo, stew, and soup over medium-low. Stir occasionally.
Southern Living MagazineMore from Southern Living
Festive Party Appetizers
26 Satisfying Soups & Stews
Rise and Shine! Brunch Favorites
"Like" Us on Facebook