What is Chowder?
By dhouston
@dhouston (417)
United States
January 17, 2007 11:14pm CST
There are several explanations of what constitutes chowder. One is that the word comes from the French "chaudiere" or a soup pot used by fishermen. Therefore, chowder must contain fish and or seafood. Under this definition, the milky white clam and fish chowders favored along most of the Middle Atlantic and new England coastal regions qualifies as chowder, and so does the spicy, tomato-based Manhattan clam chowder and Florida abalone chowder.
Other definitions claim that chowder must contain bacon, potatoes and milk along with other ingredients. Under this definition, white clam chowder, white fisherman's chowder, corn chowder and cheese chowder all qualify.
I will post some of my favorite chowder recipes separately to make them easier for you to read, print out and use in the kitchen.
What do you consider to be chowder? Do you have any favorite recipes?
2 people like this
3 responses
@resasour (378)
• United States
6 Mar 07
I am not much of a chowder person. I think the only kind I have ever tried is the New England clam chowder and I don't like clams so I didn't care for it much. I do like bisque style soups, with Lobster bisque being my favorite. I will look at your recipes though and see if anything sounds good.
Thanks for posting. I am always looking for new things to try, and things that my loved ones may like.
@villageanne (8553)
• United States
18 Jan 07
I love homemade soups, chowder and stews. I make all different kinds. I am very interested in your chowder recipes as it is very cold here lately. That means I will have the coal stove heating up the house. I cook on top of it in the winter. It is amazing how much better soups and stews are cooked in my dutch oven on my heat stove.
