Chowder
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Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour and some sort of seafood, 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.
The most accepted etymology for the word chowder comes from the cooking pot in which it is cooked, known in French as an chaudière, from Latin caldaria (akin to English cauldron). The word "chowder" 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).
Fish chowder, along with corn and clam chowder, continues to enjoy popularity in New England and Atlantic Canada. Seafood chowder is a traditional and popular dish in Ireland. Sometimes the freshest clam chowder can have a gritty consistency due to small particles of sand still present in the clams at the time of preparation.
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[edit] Types of chowder
[edit] References
- Wentworth, Harold and Stuart Berg Flexner, 1967, Dictionary of American Slang, Thomas Y. Crowell, NY. ISBN 0-690-23602-6 ("Chowderhead" definition, in use since c. 1835).
- Edwards County Historical Historical Society, Albion, Illinois, A History of Edwards County, Illinois Volume One 1980
[edit] External links
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