chowder
Sign in to saveKey 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
~13 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “chowder” article, available under the CC BY-SA 4.0 licence.