Final answer:
The best place to cool a large pot of corn chowder is in an ice water bath, as it allows for rapid and even cooling, thus minimizing bacterial growth.
Step-by-step explanation:
The best place to cool a large pot of corn chowder is d) Ice water bath. This method is preferred because it allows for rapid cooling, which minimizes the time the chowder spends in the temperature danger zone (between 40°F and 140°F) where bacteria can grow rapidly. Placing the pot directly in the refrigerator or freezer can not only raise the internal temperature of the appliance, potentially compromising other foods, but it can also take too long to cool the chowder safely. Moreover, cooling on the counter at room temperature is not recommended for the same reason, as it leaves the chowder susceptible to bacterial growth.
When cooling in an ice water bath, fill a sink or large container with ice water and immerse the pot of chowder, ensuring it's not so full that water can seep into the pot. Stirring the chowder occasionally will help cool it evenly and more quickly. Once the chowder has cooled significantly, it can then be placed in the refrigerator to continue cooling down to the safe temperature for storage.11