Chowder: Difference between revisions

Latest revision as of 14:17, 21 February 2025

Chowder[edit]

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can include a wide range of ingredients, but they typically feature seafood, vegetables, and potatoes.

History[edit]

Chowder has its origins in the fishing villages of France and England, where fishermen would prepare a hearty stew from their catch of the day. The term "chowder" is believed to derive from the French word "chaudière," meaning "cauldron," which was used to cook the dish.

Types of Chowder[edit]

Clam Chowder[edit]

Clam chowder is one of the most popular types of chowder, especially in the United States. It is typically made with clams, potatoes, onions, and celery. There are several regional variations:

New England Clam Chowder: This version is creamy and thick, made with milk or cream.
Manhattan Clam Chowder:

This variation is tomato-based and has a clear broth, often including tomatoes and carrots.

Corn Chowder[edit]

Corn chowder is a sweet and creamy soup made with corn, potatoes, and onions. It can be enhanced with additional ingredients such as bacon or crab.

Fish Chowder[edit]

Fish chowder is made with a variety of fish, often including cod or haddock. It is a staple in coastal regions and can be prepared with either a creamy or clear broth.

Other Variations[edit]

Chowder can also be made with other ingredients such as shrimp, lobster, or chicken. Each variation brings its own unique flavor and texture to the dish.

Preparation[edit]

Chowder is typically prepared by sautéing aromatics such as onions and celery, then adding the main ingredients like seafood or vegetables. The mixture is simmered with broth or milk until the flavors meld together. A thickening agent, such as a roux or crushed crackers, is often added to achieve the desired consistency.

Serving[edit]

Chowder is traditionally served hot, often accompanied by crackers or bread. It is a popular dish in New England and other coastal areas, enjoyed for its comforting and hearty qualities.

Related Pages[edit]

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-'''Chowder''' is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
+== Chowder ==
-== History ==
+[[File:Shrimp_and_corn_chowder.jpg|thumb|right|Shrimp and corn chowder]]
-The word chowder comes from the French word ''chaudière'', which means "stew pot". The dish has been popular in coastal communities where fresh seafood is abundant. The first chowders in the United States were made by French settlers in the Northeast in the 18th century. These early chowders were simple, hearty dishes made from local ingredients.
+'''Chowder''' is a type of [[soup]] or [[stew]] often prepared with milk or cream and thickened with broken [[crackers]], crushed [[ship biscuit]], or a [[roux]]. Variations of chowder can include a wide range of ingredients, but they typically feature [[seafood]], [[vegetables]], and [[potatoes]].
-== Varieties ==
+== History ==
+Chowder has its origins in the [[fishing]] villages of [[France]] and [[England]], where fishermen would prepare a hearty stew from their catch of the day. The term "chowder" is believed to derive from the French word "chaudière," meaning "cauldron," which was used to cook the dish.
-There are many varieties of chowder, each with its own unique ingredients and preparation methods. Some of the most popular include:
+== Types of Chowder ==
-* [[New England Clam Chowder]]: This is perhaps the most well-known variety of chowder. It is made with clams, potatoes, onions, and cream or milk. It is often served with oyster crackers.
+=== Clam Chowder ===
+[[File:Clam_juice_being_used_in_preparation_of_clam_chowder.jpg|thumb|left|Clam juice being used in preparation of clam chowder]]
+Clam chowder is one of the most popular types of chowder, especially in the [[United States]]. It is typically made with [[clams]], [[potatoes]], [[onions]], and [[celery]]. There are several regional variations:
-* [[Manhattan Clam Chowder]]: This variety is made with tomatoes, which gives it a red color. It also includes clams, potatoes, and vegetables.
+* '''New England Clam Chowder''': This version is creamy and thick, made with milk or cream.
+* '''Manhattan Clam Chowder''':
+[[File:Manhattan_Clam_Chowder_1.jpg|thumb|right|Manhattan clam chowder]]
+This variation is tomato-based and has a clear broth, often including [[tomatoes]] and [[carrots]].
-* [[Corn Chowder]]: This chowder is made with corn, potatoes, and cream or milk. It is often flavored with bacon.
+=== Corn Chowder ===
+[[File:Potato_and_corn_chowder.jpg|thumb|right|Potato and corn chowder]]
+Corn chowder is a sweet and creamy soup made with [[corn]], [[potatoes]], and [[onions]]. It can be enhanced with additional ingredients such as [[bacon]] or [[crab]].
-* [[Fish Chowder]]: This chowder is made with fish, potatoes, and cream or milk. It can be made with any type of fish, but cod and haddock are common choices.
+=== Fish Chowder ===
+[[File:Bermuda_Fish_Chowder_(3825239570).jpg|thumb|left|Bermuda fish chowder]]
+Fish chowder is made with a variety of fish, often including [[cod]] or [[haddock]]. It is a staple in coastal regions and can be prepared with either a creamy or clear broth.
-* [[Seafood Chowder]]: This chowder includes a variety of seafood, such as clams, shrimp, and fish. It is often made with a cream or milk base.
+=== Other Variations ===
+[[File:Roasted_Corn_and_Potato_Chowder.jpg|thumb|right|Roasted corn and potato chowder]]
+Chowder can also be made with other ingredients such as [[shrimp]], [[lobster]], or [[chicken]]. Each variation brings its own unique flavor and texture to the dish.
 == Preparation ==
+Chowder is typically prepared by sautéing [[aromatics]] such as onions and celery, then adding the main ingredients like seafood or vegetables. The mixture is simmered with broth or milk until the flavors meld together. A thickening agent, such as a roux or crushed crackers, is often added to achieve the desired consistency.
-Chowder is typically made by sautéing onions and other vegetables in butter or oil, then adding seafood or other proteins and cooking until they are done. The mixture is then combined with a liquid, usually milk or cream, and simmered until it thickens. Some chowders are thickened with a roux, which is a mixture of flour and fat cooked together, while others are thickened with crushed crackers or potatoes.
+== Serving ==
+Chowder is traditionally served hot, often accompanied by [[crackers]] or [[bread]]. It is a popular dish in [[New England]] and other coastal areas, enjoyed for its comforting and hearty qualities.
-== See Also ==
+== Related Pages ==
 * [[Soup]]
 * [[Stew]]
+* [[New England cuisine]]
 * [[Seafood]]
-* [[French Cuisine]]
-[[Category:Soup]]
-[[Category:Stew]]
-[[Category:Seafood]]
-[[Category:French Cuisine]]
-{{stub}}
+[[Category:Soups]]
+[[Category:Stews]]
+[[Category:Seafood dishes]]