Chowder

Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels. Chowder is often commonly associated with New England cuisine.

Related Topics:
Soup - Clam chowder - Cream - Milk - Tomato - Maize - New England cuisine

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The word chowder comes from the pot it is cooked in, a French chaudière "a pot," developed from chaud, "hot". The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen introduced the word, and perhaps the fish soup itself (compare bouillabaisse).

Related Topics:
Breton - Bouillabaisse

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The recipe below for "New England chowder" is, oddly, not a clam chowder. Rather, it is a fish chowder, which along with corn and clam chowder continues to enjoy popularity in New England.

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