Chowder

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.

History

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.

Varieties

There are many varieties of chowder, each with its own unique ingredients and preparation methods. Some of the most popular include:

• 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.

• Manhattan Clam Chowder: This variety is made with tomatoes, which gives it a red color. It also includes clams, potatoes, and vegetables.

• Corn Chowder: This chowder is made with corn, potatoes, and cream or milk. It is often flavored with bacon.

• 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.

• 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.

Preparation

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.

See Also

• Soup
• Stew
• Seafood
• French Cuisine

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