Yep! With a caveat. If you want to make sure the soup doesn't separate (because there is cream in it) whatever you want to freeze, freeze if before adding the cream. Then, when you are ready to eat it, pull it out of the fridge, let thaw and then add the cream to the soup and continue following the instructions from that step. Note: Freezing dairy does have a tendency to separate once it's thawed, so that's why I'd recommend freezing pre-heavy cream. Freeze the ham and corn chowder in an airtight container or Ziplock bag in the fridge for up to 2 months.