Chowder

A type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux.

A bowl of New England clam 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 include seafood, vegetables, and meat.

History

The origins of chowder are believed to be rooted in the fishing villages of France, where fishermen would prepare a stew from their catch of the day. The term "chowder" is thought to derive from the French word "chaudière," meaning "cauldron," which was used to cook the stew. Chowder was brought to North America by French, English, and Nova Scotian settlers, where it evolved into the dish known today.

Types of Chowder

New England Clam Chowder

File:New England clam chowder.jpg

New England clam chowder

New England clam chowder, also known as "Boston clam chowder," is a milk or cream-based chowder, traditionally made with clams, potatoes, onions, and celery. It is characterized by its thick, creamy consistency and is often served with oyster crackers.

Manhattan Clam Chowder

Manhattan clam chowder is a tomato-based chowder, distinct from its New England counterpart. It includes clams, tomatoes, carrots, celery, and potatoes. The use of tomatoes gives it a red color and a tangy flavor.

Corn Chowder

Corn chowder is a vegetarian variant that features corn as the primary ingredient. It is typically made with milk, cream, potatoes, and onions. Some variations may include bacon or ham for added flavor.

Seafood Chowder

Seafood chowder is a versatile dish that can include a variety of seafood such as shrimp, scallops, and fish. It is often cream-based and may include potatoes, onions, and celery.

Preparation

Chowder is typically prepared by first sautéing the base ingredients such as onions and celery in butter or oil. The main ingredients, such as clams or corn, are then added along with broth or stock. The chowder is thickened with a roux or by adding crushed crackers. Milk or cream is added towards the end of cooking to create a rich, creamy texture.

Serving

Chowder is often served hot and is a popular dish in coastal regions. It is commonly accompanied by crackers or bread. In some regions, chowder is served in a bread bowl, where the bread acts as an edible container.

Related pages

• Soup
• Stew
• Bisque
• Bouillabaisse