To freeze the chowder, fill a large bowl or your sink with ice water. Pour the soup into a smaller bowl and nest it in the ice. Stir the soup occasionally to hasten cooling. Once cooled, transfer the chowder to 1-quart airtight containers, leaving 1/2 inch to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.
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