Chowder

related topics
{food, make, wine}
{language, word, form}
{water, park, boat}
{ship, engine, design}

Chowder is any of a variety of stews, involving bacon and seafood and thickened with crushed ship biscuit. To some Americans (mostly New Englanders), 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 kernels.

The most accepted[by whom?] etymology for the word chowder comes from the cooking pot in which it is cooked, known in French as a chaudière, from the Latin caldaria (akin to English cauldron).[1] The word "chowda" is a New England word that came from Newfoundland, where Breton fishermen—who would throw portions of the day's catch and other available foods into a large pot—introduced the word, and perhaps the fish soup itself (compare bouillabaisse). Another possible origin for the word chowder is derived from the Old English "jowter", which means fishmonger (one who peddles fish).[1]

Fish chowder, along with corn and clam chowder, continues to enjoy popularity in New England and Atlantic Canada.

Types of chowder

See also

  • Cioppino, a fish stew derived from Italian cuisine
  • Jeongol, a chowder-like stew in Korean cuisine

References

Full article ▸

related documents
Chervil
Szechuan cuisine
Dessert
İskender kebap
Fortified wine
Pilsener
Copra
Pecorino Romano
Candy corn
Goldwasser
Barley wine
Chilaquiles
Winter wheat
Brillat-Savarin cheese
Edam (cheese)
Yerba buena
Gin and tonic
Grits
Enchilada
Zabaglione
Anise
Moxie
Beijing cuisine
Cuisine of Sicily
Huckleberry (plant)
Wasabi
Sauce
Canadian whisky
List of wine-producing regions
Eau de Cologne