Chowder

Unopened canned chowder can last up to 2-5 years past the printed date on the can if stored in a cool, dry environment. Once opened, canned chowder should be eaten within 2-3 days when kept in the refrigerator. Homemade chowder should be consumed within 2-3 days of preparation. Frozen chowder can last 4-6 months. However, it's important to note that freezing can affect the texture and quality of the chowder.

The best way to tell if your chowder has gone bad is to trust your senses. If it smells funKy or sour, that's a clear sign that it has spoiled. The color may also change to a grayish hue. If the texture becomes slimy, lumpy or separated, it's time to toss the chowder. Lastly, if the chowder tastes off or unpleasant, do not consume it.

• Always refrigerate chowder in airtight containers to keep out bacteria and other contaminants. • You can also freeze the chowder in freezer-safe containers or heavy-duty freezer bags. Prior to freezing, allow it to cool down then divide it into portions. Remember to leave some space at the top as the soup will expand as it freezes. • When thawing frozen chowder, it's best to defrost it in the fridge overnight for best results. If in a hurry, you can use a low setting on your microwave but stir frequently to ensure it defrosts evenly and doesn't degrade in texture. Once thawed, consume it within two days and do not refreeze. • To extend the shelf life of canned chowder, do not store the soup in the opened can. Transfer it to a resealable glass or plastic container before refrigerating. • If you're reheating the soup, only heat the amount you'll consume, as multiple reheating can degrade the quality of the chowder and also promote bacteria growth.