Post by tiredturkey on Sept 23, 2011 17:17:31 GMT -5
Does anyone have experience with freezing a milk-based soup like clam chowder? Also, can I freeze coconut milk? I have a lot of recipes that call for 1/2 a cup of coconut milk and it's too pricey to throw out the rest.
My experience with cream based soups is if it had potatoes in it (potato soup, clam chowder) I didn't like the texture--it was grainy. However, stuff like creamy chicken noodle seemed to turn out ok. It's been a while though.