chowder
Key facts
- Food.name
- Chowder
- Food.image
- Shrimp and corn chowder.jpg
- Food.image_size
- 280px
- Food.caption
- A seafood chowder prepared with shrimp and corn
- Food.type
- Soup or stew
- Food.main_ingredient
- Seafood or vegetables, often milk or cream
- Food.variations
- New England clam chowder, seafood chowder, corn chowder, potato chowder
via Wikipedia infobox
Wikidata facts
- Image
- Shrimp and corn chowder.jpg
Show 2 more facts
- Commons category
- Chowder
- native label
~13 min read
Article
19 sectionsContents
- Etymology
- History
- Types
- Bermuda fish
- Clam
- Corn
- Fish
- Smoked salmon
- Southern Illinois
- Seafood
- Spiced haddock
- Other types
- Use of preserved clams
- Commercial varieties
- See also
- References
- Bibliography
- Further reading
- External links
Chowder is a type of thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish.
Clam chowder from New England 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 often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.