Fact-checked by Grok 2 weeks ago

Chowder

Chowder is a thick soup or stew typically made with seafood such as clams or fish, along with milk or tomatoes, salt pork, onions, and vegetables like potatoes.^[1] The term "chowder" derives from the French word chaudière, referring to a cauldron or stew pot used by fishermen to prepare communal meals.^[2]^[3] Originating among Breton fishermen who immigrated to North America in the 18th century, chowder evolved as a practical dish for preserving fish and using available ingredients during long sea voyages.^[4] The earliest printed recipe appeared in the Boston Evening Post in 1751, describing a layered preparation of fish, salt pork, onions, hardtack, and spices cooked in a pot.^[5] Chowders are characterized by their creamy or tomato-based broth, often thickened with a roux or pureed vegetables, and feature substantial chunks of ingredients for a hearty texture.^[2] Common varieties include New England clam chowder, a creamy version with minced clams, potatoes, onions, and milk or cream, excluding tomatoes to maintain its pale color and rich consistency. In contrast, Manhattan clam chowder uses a clear, tomato broth with chopped clams, vegetables, and seasonings, reflecting Italian influences in New York cuisine. Other notable types encompass seafood chowder, incorporating mixed shellfish and fish in a cream base; corn chowder, a vegetable-forward option with sweet corn, potatoes, and bacon; and potato chowder, emphasizing starchy tubers with dairy and cured meats.^[6] These regional adaptations highlight chowder's versatility and enduring popularity in American coastal cooking.^[7]

Origins

Etymology

The term "chowder" derives primarily from the French word chaudière, meaning a large iron pot or cauldron used for heating or boiling, which was introduced to North America by Breton fishermen in the early 18th century.^[8] These fishermen, originating from Brittany in northwestern France, brought their communal cooking traditions to regions like Newfoundland and New England, where the pot-based stews prepared on boats evolved into the dish known as chowder.^[9] The word itself traces further back to the Latin calderia, referring to a vessel for warming, underscoring the cooking vessel's central role in the term's origin.^[10] An alternative etymology proposes influence from the Old English term jowter (or variants like jauterie), which denoted a fish peddler or itinerant seller of seafood, potentially linking the word to the hawking of stews by coastal vendors.^[4] This theory suggests the term evolved in English-speaking fishing communities to describe layered fish stews sold or shared among laborers, though it remains secondary to the French derivation.^[11] By the 1750s, "chowder" had entered American English as a specific reference to such stews, reflecting the linguistic blending in colonial ports.^[10] The earliest printed reference to chowder appears in a poetic recipe in the Boston Evening Post on September 23, 1751, describing a fish-based preparation with onions, pork, and biscuit layers, marking its formal documentation in culinary literature.^[9] This predates broader cookbook inclusions and highlights the term's rapid adoption in New England print culture. In regional variations, Italian-American communities in the late 19th century developed terms like "cioppino" for similar seafood stews in San Francisco, derived from the Ligurian ciuppin meaning "to chop," but this remains distinct from chowder's core Franco-English roots.^[12]

History

The origins of chowder trace back to the 16th century in the fishing villages along the coast of France, from Bordeaux to Brittany, where Breton fishermen prepared thick, communal stews of fresh seafood, salt pork, and biscuits in large iron cauldrons known as chaudrières.^[4]^[13] These one-pot meals were essential for sustaining crews during extended voyages, emphasizing resourcefulness with available catches and shipboard staples like hardtack.^[14]^[9] The dish arrived in North America during the 1700s through French, Portuguese, and British settlers and fishermen, who adapted the European tradition to abundant local seafood in regions like Newfoundland and New England.^[15]^[16] By the mid-18th century, chowder had integrated into colonial cuisine, with the first printed recipe appearing in the Boston Evening Post in 1751—a poetic description of a layered fish stew using salt pork, onions, and ship's biscuit.^[11] In the 19th century, chowder's popularity grew alongside the expansion of North American fishing industries, becoming a dietary staple for coastal workers and featured in early American cookbooks, such as the 1800 edition of Amelia Simmons's American Cookery, which included a bass-based recipe.^[4] By the 1830s, it was served commercially in Boston establishments like Ye Olde Union Oyster House and evolved to incorporate potatoes and clams, reflecting the era's agricultural and maritime advancements.^[17]^[18] The dish spread southward and westward via fishing fleets, solidifying its role in regional economies and community gatherings.^[19]^[5] The 20th century brought regional rivalries and innovations, exemplified by the 1939 "Clam Chowder War," when Maine legislator Cleveland Sleeper introduced a bill to ban tomatoes in chowder, pitting the cream-based New England style against the tomato-infused Manhattan variant popularized in urban centers.^[20]^[21] Although the bill failed, it highlighted cultural divides in American culinary identity. Post-World War II, the canned food industry boomed, with companies mass-producing chowder versions using preserved ingredients, extending its reach to inland households amid rising demand for convenience foods.^[22] In the 21st century, chowder has seen global adaptations, such as Asian-inspired versions with coconut milk or Latin American variants incorporating chilies, while sustainability efforts have reshaped traditional practices by favoring responsibly sourced ingredients like farmed mussels, clams, and certified sustainable finfish to address overfishing and habitat loss in seafood-dependent fisheries.^[23]^[24]^[25]

Characteristics

Ingredients

Chowder's base liquid varies by style, with creamy versions relying on dairy such as milk or cream to create a rich, opaque broth, while non-dairy variants use a tomato-based broth for a clearer, tangier profile.^[26]^[27] In traditional New England chowder, a cream or milk base became common in the 19th century, providing richness alongside potatoes, which were also later additions. The earliest printed recipe from 1751 did not include dairy or potatoes, relying instead on soaked biscuits for thickness. Milk was first documented in chowder recipes around 1828.^[26]^[4] The primary proteins in chowder are typically seafood, including clams, fish fillets, or shellfish like scallops, which provide a briny, oceanic flavor central to the dish.^[26] Vegetables such as potatoes, onions, and celery serve dual roles as structural elements and natural thickeners, with potatoes breaking down during cooking to release starch and add body.^[28] Flavorings enhance chowder's savory depth, often starting with salt pork or bacon rendered for a smoky fat base, complemented by herbs like thyme and seasonings such as black pepper.^[26] Thickening occurs primarily through potato starch in traditional recipes, though some modern preparations incorporate a roux made from butter and flour; purists avoid flour to preserve the clean seafood taste and texture.^[29]^[30] For those with dairy allergies, alternatives like coconut milk or cashew cream can substitute for the traditional dairy base, maintaining creaminess without compromising the soup's essence.^[31] Nutritionally, chowder offers high protein from seafood sources, typically around 6-7 grams per cup, while the cream contributes to calorie density, averaging 200-300 calories per serving depending on the recipe.^[32]

Preparation Methods

The traditional preparation of chowder begins with rendering diced salt pork or bacon in a large pot over medium heat to produce a flavorful fat base, which is then used to sauté chopped onions and often celery until translucent and softened, typically for 5 to 8 minutes. Potatoes, cut into small cubes, are added next along with a liquid base such as fish broth, clam juice, or water, and the mixture is brought to a simmer to cook the potatoes. Proteins like fish fillets, clams, or other seafood are incorporated toward the end of the simmering phase, poached gently until just opaque and tender, before the pot is removed from direct heat and dairy—such as milk, cream, or a combination—is stirred in to create the creamy consistency characteristic of many chowders.^[26]^[4] To achieve the desired thickening without relying on flour or cornstarch, the potatoes are simmered for 20 to 30 minutes at a low heat, around 180–200°F (82–93°C), allowing some to break down and release starches into the broth. After adding dairy, the chowder must not be brought to a boil, as high temperatures above 212°F (100°C) can cause the cream or milk to curdle and separate; instead, it is gently reheated to about 160°F (71°C) while stirring constantly.^[26]^[33] Historically, chowder preparation emphasized communal cooking through a layering technique, where ingredients were arranged in sequence in a large cauldron or pot—starting with a bed of onions to protect the pork from scorching, followed by layers of salt pork, seafood, and crumbled ship biscuits or crackers for absorption and thickening—then covered and simmered slowly over an open fire for gatherings known as chowder parties in colonial New England, fostering shared meals among fishermen and families. Potatoes were incorporated in later 19th-century recipes. In contrast, modern home cooks often achieve smoother textures by using an immersion blender to partially purée a portion of the cooked potatoes and vegetables directly in the pot after simmering but before adding dairy, resulting in a velvety consistency without straining.^[4]^[34] Common pitfalls in chowder preparation include overcooking seafood, which causes proteins like clams or fish to become tough and rubbery; to avoid this, they should be added in the final 3 to 5 minutes of simmering and removed from heat once they reach an internal temperature of 145°F (63°C). In tomato-based versions, excessive acidity from the tomatoes can overpower the flavors, which is balanced by adding a pinch of sugar or a splash of sweetness from corn during cooking to harmonize the brininess of the seafood.^[26]^[35] Contemporary adaptations utilize electric appliances for convenience, such as the slow cooker, where ingredients are layered similarly to traditional methods and cooked on low for 4 to 6 hours to tenderize potatoes and infuse flavors, or the Instant Pot, involving an initial sauté function for the pork and onions, followed by a 4-minute high-pressure cook cycle with a natural release, and finishing with a quick roux-thickened dairy addition on the sauté setting. For shellfish safety, live clams or mussels must be stored in the refrigerator at 40°F (4°C) or below, handled with clean utensils to prevent cross-contamination, and cooked until their shells open fully, ensuring an internal temperature of at least 145°F (63°C) to eliminate potential pathogens like Vibrio bacteria.^[36]^[37]

Varieties

Clam Chowder

Clam chowder, one of the most recognized varieties of chowder, centers on clams as the primary ingredient, typically quahogs, and varies regionally in its base and texture. The New England style, also known as Boston or white chowder, features a creamy consistency achieved with milk or cream, combined with diced potatoes, onions, and salt pork or bacon for flavor. This version originated in the 18th century among settlers in coastal Massachusetts, evolving from earlier Native American and European stews that incorporated local shellfish and dairy introduced by colonists. Quahog clams provide the briny essence, chopped and added after cooking to maintain tenderness.^[8]^[38]^[39] In contrast, Manhattan style clam chowder employs a clear, tomato-based broth enriched with vegetables such as carrots, celery, and bell peppers, alongside potatoes and clams, resulting in a lighter, more acidic profile without any dairy. This variation developed in New York City during the early 20th century, influenced by Italian and Portuguese immigrant communities who adapted traditional seafood stews by incorporating tomatoes, a staple in their cuisines. The first printed recipe explicitly named "Manhattan clam chowder" appeared in 1934, though tomato-infused versions circulated earlier in the region. Rhode Island style, meanwhile, offers a broth-based alternative with a clear, seafood-forward liquid derived solely from clam juice, potatoes, onions, and often clams served in the shell for an authentic, unadorned taste. This lighter iteration traces back to the late 19th century along Rhode Island's southern coast, with one of the earliest documented recipes appearing in an 1888 cookbook, emphasizing its roots as the precursor to creamier styles.^[40]^[41]^[42] The distinctions between these styles have sparked longstanding debates, particularly over the "purity" of chowder, with New England purists decrying Manhattan's tomato addition as a deviation that transforms it into "seafood Manhattan" rather than true chowder. No official standard exists, allowing regional loyalties to fuel rivalries, such as Maine's 1939 legislative jest to ban tomatoes from chowder recipes, underscoring the cultural divide between creamy tradition and tomato innovation. Rhode Island's clear broth often positions itself as the original form, predating both, yet it remains less widespread outside its locale. These arguments highlight chowder's evolution as a reflection of local ingredients and immigrant influences rather than a fixed recipe.^[38]^[8] Preparation of clam chowder universally begins with steaming fresh clams to extract their natural liquor, which forms the foundational broth and infuses the dish with authentic seafood flavor. Quahogs or similar hard-shell clams are placed in a pot with a small amount of water or wine, covered, and heated until they open, typically 10 to 15 minutes; the resulting liquor is then strained to remove grit and reserved for simmering with vegetables and potatoes. This step ensures the broth's clarity and intensity, whether for creamy, tomato, or clear styles, while discarding any unopened clams prevents contamination.^[39]^[42]

Corn Chowder

Corn chowder is a creamy, vegetable-based soup that highlights sweet corn as its primary ingredient, distinguishing it from seafood-focused varieties through its emphasis on seasonal produce and dairy or dairy-alternative bases. Originating from Native American corn soups shared with early European settlers, it evolved into a staple American dish using abundant, inexpensive corn to create a nourishing meal.^[43] The traditional recipe features fresh or canned corn kernels simmered with diced potatoes, chopped onions, and a base of cream or milk for richness, often thickened naturally by the starches from the vegetables. This formulation was first documented in print in the late 19th century, with one of the earliest versions appearing in Fannie Merritt Farmer's 1896 Boston Cooking-School Cook Book, reflecting its popularity in the American Northeast where corn harvests were plentiful. By the 1800s, the dish had spread to the Midwest, leveraging the region's vast corn production to become a comforting, everyday soup in farming communities.^[44]^[7] Variations enhance the classic profile, such as incorporating diced bacon for a smoky depth or ham for added heartiness and saltiness, while emphasizing fresh summer corn cut directly from the cob to maximize sweetness and texture. These adaptations maintain the soup's vegetable-forward nature, with potatoes providing substance and onions contributing aromatic balance. For those seeking plant-based options, vegan versions substitute coconut milk for dairy, yielding a creamy consistency without animal products; this approach blends portions of the corn and potatoes for natural thickness, as seen in recipes that prioritize summer-fresh ingredients.^[45]^[46]^[47] Nutritionally, corn chowder derives significant benefits from its corn content, offering dietary fiber for digestive health—about 2-3 grams per serving from corn alone—and vitamins such as folate, vitamin C, and thiamine, which support immunity and energy metabolism. Compared to seafood chowders, it is lower in potential allergens like shellfish proteins, making it a safer choice for individuals with marine-related sensitivities, while the inclusion of potatoes adds potassium for heart health.^[48]^[49]

Fish and Seafood Chowders

Fish chowders, distinct from bivalve-focused preparations, emphasize finfish such as cod, haddock, and salmon, often simmered in a creamy or broth-based liquid with potatoes and onions for substance. These dishes emerged in the 18th century among coastal communities in New England and Atlantic Canada, where abundant North Atlantic fisheries provided the primary protein; the first documented chowder recipe, published in the Boston Evening Post in 1751, featured layered fish, salt pork, and hardtack as a shipboard staple for fishermen. In regions like Nova Scotia and Newfoundland, such chowders have been a tradition for over 400 years, tracing back to French settlers who adapted simple, hearty stews to local catches of cod and haddock.^[5]^[50]^[16] Seafood chowders expand on this foundation by incorporating mixed shellfish alongside fish, creating richer profiles through combinations of shrimp, scallops, and lobster in a velvety cream base. In Nova Scotia, these chowders typically blend white fish like haddock with shellfish, potatoes, and bacon for smokiness, reflecting the province's maritime heritage and yielding a comforting, dill-accented soup simmered for depth. Portuguese-influenced variants, such as cataplana-style preparations, adapt the concept with a tomato-infused broth containing clams, shrimp, mussels, and firm white fish like monkfish, cooked in a sealed clam-shaped pot to concentrate seafood flavors, though they lean stew-like compared to creamier North American styles.^[51]^[52]^[53] A notable Pacific Northwest adaptation features hot-smoked salmon as the star, flaked into a chowder with potatoes, leeks, and fresh dill for an herbaceous lift, often enriched with cream cheese for tanginess and capers for briny contrast. This style draws from the region's salmon-centric cuisine, where alderwood-smoked fish imparts a robust, smoky essence without overpowering the gentle cream base.^[54]^[55] Preparation emphasizes restraint to preserve texture: fish is gently poached in the simmering broth toward the end of cooking, ensuring it remains flaky and moist rather than tough, while a homemade fish stock—simmered from bones, heads, and aromatics like carrots and bay leaves—provides foundational umami without dairy interference until the final integration. This method, common across traditions, allows the seafood's natural flavors to shine, with potatoes thickening the soup naturally as they break down.^[56]^[57]^[58] Beyond North American roots, international seafood chowders highlight global adaptations, often underrepresenting in broader culinary narratives. Irish fish chowder, a coastal staple since the 18th century, combines cod or haddock with prawns and mussels in a light cream or milk broth, seasoned simply with parsley and potatoes to celebrate Atlantic bounty. Scandinavian examples, such as Norwegian fiskesuppe, feature cod or salmon poached in a creamy vegetable base with leeks, carrots, and dill, echoing Nordic emphasis on fresh, local seafood. Similarly, Finland's lohikeitto parallels chowder as a creamy salmon soup with potatoes, leeks, and abundant dill, its allspice note distinguishing it while maintaining the comforting, broth-enriched structure.^[59]^[60]^[61]^[62]

Regional Specialty Chowders

Regional specialty chowders reflect unique local ingredients, cultural histories, and culinary traditions that distinguish them from broader categories, often incorporating indigenous or immigrant influences to create distinct flavors tied to specific geographies. These variations highlight how chowder adapts to regional resources, such as island seafood or Midwestern game, while maintaining the dish's core role as a communal soup. Bermuda fish chowder exemplifies a tomato-based seafood soup influenced by British colonists, Portuguese settlers, and Caribbean elements, featuring rockfish or snapper simmered with tomatoes, onions, and potatoes, then finished with black rum, sherry peppers, and outer bridge onions for a spicy kick. This signature Bermudian dish, which evolved from early 17th-century settler recipes, incorporates up to 25 ingredients including garlic, thyme, and hot sauce, reflecting the island's multicultural heritage of British, Portuguese, West African, and Native American flavors.^[63]^[64] In Southern Illinois, chowder takes a hearty, non-seafood form rooted in 19th-century Midwestern hunting traditions, thickened with cornmeal and featuring beef or venison alongside tomatoes, cabbage, lima beans, green beans, potatoes, and onions for a tomatoey, stew-like consistency. Known as "downstate chowder," it is traditionally cooked outdoors in large kettles during harvest season, starting with the first ripe tomatoes and ending with the first frost, served at social gatherings that emphasize community and local agriculture.^[65]^[66] Spiced haddock chowder from the British Isles, particularly Scotland and England, uses smoked haddock poached in milk with bay leaves and peppercorns, then combined with vegetables like carrots, rutabaga, and leeks, enhanced by curry spices, mustard, or even a light curry infusion for added warmth and depth. This variant, akin to Cullen skink but with bolder seasonings, draws on the region's fishing heritage and incorporates creamy elements without overwhelming the fish's smoky profile.^[67]^[68] Canadian Maritime provinces offer cream-based seafood chowders loaded with local catches like haddock, salmon, lobster, and scallops, simmered with potatoes and onions in milk or cream, emphasizing fresh Atlantic ingredients in a tradition dating back centuries to fishing communities in Nova Scotia, New Brunswick, and Newfoundland. The Nova Scotia Chowder Trail, launched in 2011, showcases these regional recipes at over 50 restaurants, promoting variations that highlight sustainable seafood and hearty, potato-forward profiles.^[50]^[16] Caribbean ties appear in Bermuda's rum-spiced version, where Portuguese and African elements merge with island bounty, as seen in communal preparations that echo broader tropical adaptations.^[69] These specialties often feature in local festivals, such as Rhode Island's annual Newport Oyster & Chowder Festival and the Great Chowder Cook-Off, where competitors present unique entries judged on flavor and authenticity, fostering community traditions around chowder as a shared cultural icon.^[70]^[71]

Commercial Aspects

Preserved Ingredients

Preserved ingredients play a crucial role in chowder preparation, particularly canned clams, which have been integral since the 19th-century canning boom that revolutionized food preservation for seafood. The development of canning techniques, pioneered by figures like Nicolas Appert in the early 1800s, allowed clams to be processed and stored without refrigeration, making them accessible beyond coastal regions. By the late 19th century, commercial canning of clams emerged, with minced and chopped varieties becoming staples in chowder recipes due to their uniform texture and reliable briny flavor that mimics fresh seafood. These forms integrate seamlessly into creamy or tomato-based chowders, where they are added toward the end of cooking to avoid over-toughening, ensuring a consistent taste profile even in home kitchens far from the sea.^[72] Beyond clams, other preserved elements like salted fish, dehydrated potatoes, and frozen seafood stocks enable off-season chowder making by extending ingredient availability. Salted fish, a historical preservation method dating back centuries, adds depth to fish chowders when rehydrated and incorporated early in the simmering process. Dehydrated potatoes, lightweight and shelf-stable, serve as a quick thickener and filler, rehydrating in the broth to maintain the dish's hearty consistency without the need for fresh boiling. Frozen seafood stocks, often made from shrimp shells or fish bones, provide a concentrated base that thaws rapidly, supporting year-round preparation in regions with limited fresh supplies. The advantages of these preserved ingredients are notable, including reduced preparation time—canned clams eliminate the labor-intensive steaming and shucking of fresh ones, cutting recipe duration by up to half—and the ability to preserve authenticity in non-coastal areas where fresh seafood is scarce or expensive. Nutritionally, canning retains key benefits, such as omega-3 fatty acids in clams; a drained serving provides about 0.2 grams of EPA and DHA per 100 grams, supporting heart health without significant loss from the process.^[73] However, drawbacks include elevated sodium levels from the canning brine, which can reach 300-500 mg per serving, potentially exacerbating hypertension if unmitigated.^[73] To counter this, rinsing canned clams under cold water for 30 seconds removes up to 40% of excess sodium while preserving flavor.^[74] Sustainability concerns with canned seafood, including overharvesting and packaging waste, highlight the importance of eco-friendly sourcing; opt for products certified by programs like the Marine Stewardship Council, which ensure clams are from managed fisheries with low bycatch and habitat impact, as farmed or wild U.S. Atlantic clams often qualify as "Best Choice" options.^[75]

Packaged Products

Packaged chowder products encompass a range of mass-produced options, primarily in canned and frozen formats, catering to convenience-driven consumers. Major brands dominate the market, including Campbell's Chunky New England Clam Chowder, Progresso's Traditional New England Clam Chowder, and Bumble Bee's Snow's New England Style Clam Chowder, all available in ready-to-heat cans.^[76]^[77] Frozen varieties, such as Legal Sea Foods' New England Clam Chowder, are shipped nationwide and emphasize fresh, restaurant-quality ingredients in resealable bags suitable for home reheating.^[78] Formulation innovations address dietary needs, with brands offering reduced-sodium options like Progresso's Reduced Sodium New England Clam Chowder, which contains 25% less sodium than standard versions while remaining gluten-free.^[79] Gluten-free options are available in several major lines, such as Progresso products, due to the absence of wheat-based thickeners in their recipes.^[80] Organic lines emerged in the 2010s, exemplified by Whole Foods' 365 Everyday Value Organic Corn Poblano Chowder, utilizing USDA-certified organic ingredients to appeal to health-focused buyers.^[81] The market for packaged chowder expanded in the 1950s amid post-war demand for convenience foods, as canned soups became staples in American households facilitated by suburban growth and labor-saving appliances.^[82] By 2025, trends shift toward premium and artisanal offerings, such as Bar Harbor's all-natural New England Clam Chowder, which prioritizes sustainably sourced clams without preservatives.^[83] These products enjoy global availability, with exports of Campbell's and Progresso chowders reaching Europe and Asia through international retailers, often adapted with low-fat formulations to suit health-conscious markets.^[84]^[85] Recent 2025 developments include plant-based chowder pouches, like Auga's Organic Sweet Corn Soup, a vegan, gluten-free option made with coconut cream and ready in minutes.^[86] Sustainability certifications, such as Marine Stewardship Council (MSC) labels on clam-sourced products from brands like Bar Harbor, highlight traceable, ocean-friendly practices amid growing environmental concerns.^[75]^[83]

References

[1]
CHOWDER Definition & Meaning - Merriam-Webster
a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)
[2]
Chowders: The hearty soup for cool fall temperatures - Escoffier
Oct 11, 2018 · In fact, the word “chowder” is believed to come from the French word “chaudière” which means cauldron, or stew pot, according to Chowhound. The ...
[3]
History of Chowder - What's Cooking America
Chowder has its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot.
[4]
https://whatscookingamerica.net/history/chowderhistory.htm
[5]
The Ultimate Guide To Different Types Of Chowder - Daily Meal
Apr 1, 2023 · This dish has a heritage that can be traced back to the early 1800s. The word chowder even predates that era: It's based on the French word ...New England Clam Chowder · Seafood Chowder · Potato Chowder
[6]
Chowder: an Icon of American Cooking - Munchery
Apr 29, 2023 · The origins of chowder can be traced back to the early days of American settlement, when it was created by fishermen in coastal New England.
[7]
Clam Chowder: Thick or Thin? - Smithsonian Magazine
Jul 13, 2010 · The origin of the word is thought to be from the French chaudière, meaning cauldron, spread via Breton immigrants to Newfoundland and down the ...Missing: fishermen | Show results with:fishermen
[8]
Chowder Once Had No Milk, No Potatoes—and No Clams
May 16, 2023 · The etymology of the word is murky, but chowder could be derived from chaudière, a French word for “boiler.” In the Encyclopedia of American ...
[9]
Chowder - Etymology, Origin & Meaning
Originating from American English in 1751, "chowder" means a stew of cod and pork. Its name derives from French chaudière, meaning "a pot," linked to Latin ...
[10]
The Original Chowder. - The Old Foodie
Sep 22, 2010 · It's easy to see the etymology of the word chowder from the French chaudière, a boiling pot. Breton fisherman introduced the term throughout ...
[11]
Golden State Plate: The Fishy Origins of Cioppino - KQED
Oct 26, 2018 · Cioppino is commonly mistaken to be from Italy, when in reality, it was invented by Italian fishermen who had emigrated to San Francisco.Missing: chowder etymology relation
[12]
Celebrate National Clam Chowder Day! - Timoti's Seafood Shak
Feb 25, 2019 · It is believed that members of these villages of the 16th century from Bordeaux to Brittany are responsible for the steaming dish that seafood ...
[13]
Fish Chowder (1830) - The American Table
... first recipes for a chowder, for example, was published as a poem in the Boston Evening Post on September 23, 1751: First lay some Onions to keep the Pork ...
[14]
The History of New England Clam Chowder - Thyme Machine Cuisine
Apr 12, 2019 · ... chowder cod." The first written fish chowder recipe comes from the Boston Evening Post, published on September 23, 1751. The chowder was ...Missing: printed | Show results with:printed
[15]
Cod Chowder and Fish Stew History - What's Cooking America
Most historians agree that the first chowders were brought to North America by English and French fishermen to Newfoundland, Canada. ... From there, the chowder ...Missing: 19th industries
[16]
What's the history of chowder's origins? - Facebook
Apr 25, 2025 · According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751.The History of Clam Chowder The term 'chowder' is believed to ...National Clam Chowder Day History - FacebookMore results from www.facebook.com
[17]
New England Clam Chowder - A History - My Cup of Tea
Jan 25, 2024 · One of the first American recipies that describes well the immigrant soul of the place.Missing: 1732 | Show results with:1732
[18]
A Deep Dive into the History of Boston Clam Chowder
In the 18th century, chowder was a staple among the working class, especially among fishermen. The dish was simple and practical, made with readily ...Missing: milestones industries
[19]
The American History of Clam Chowder | America Fun Fact of the Day
Jan 6, 2016 · Chowder likely originated during the 16 th century in fishing villages in England and France. In fact, it's believed that the word “chowder” derives from the ...
[20]
Maine's Great Clam Chowder War of 1939
The Great Clam Chowder War of 1939 pitted a tomato-hating politician from Maine with a Philadelphia chef who prided himself on his Manhattan Clam Chowder.
[21]
THOSE RIVAL CHOWDERS THAT PROVOKE A QUARREL
... debate over the relative merits of Maine and Manhattan clam chowder. The issue is this: Shall chowder contain tomatoes? New york says "yes," Maine says "no.
[22]
Canned foods America grew up on | lovefood.com
Apr 18, 2025 · From the post-war home to the modern kitchen, canned food has been a staple of American and Canadian diets for decades.
[23]
[PDF] the canned food industry and consumer culture, 1898-1945
grocer's shelves at the turn of the twentieth century to a staple in the pantry of post-World War II. Americans. I examine the ways in which this ...
[24]
Exploring Sustainable Chowder Ingredients - Ocean Wise
Feb 10, 2021 · Sustainable chowder ingredients include farmed mussels/clams, finfish in RAS, and ASC certified farmed shrimp.
[25]
Understanding Sustainable Seafood - NOAA Fisheries
Sustainable seafood is fish, shellfish, and seaweeds harvested or farmed in a manner that provides for today's needs while allowing species to reproduce.
[26]
Evolving Perspectives of Stewardship in the Seafood Industry
We examine paradigmatic events in the history of the sustainable seafood movement, from seafood boycotts in the 1970s through to the emergence of certification ...<|control11|><|separator|>
[27]
New England Clam Chowder Recipe - Serious Eats
Rating 4.6 (19) · 50 minCrisped salt pork, onion, and celery form a solid flavor base to give the chowder depth and complexity. Steaming fresh clams, removing them from their ...Clam Chowder Through History · Building the Clam Chowder's... · The Pork
[28]
Manhattan Clam Chowder Recipe Recipe | Food Network Kitchen
Rating 4.4 (50) · 40 minManhattan clam chowder is a red soup made with clams, clam juice, potatoes and other vegetables, plus tomato paste and fresh or canned tomatoes. It's thinner ...
[29]
Classic New England Clam Chowder - Simply Recipes
Rating 5.0 (3) · 45 minIngredients · 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces · 1 large yellow onion, diced · 2 stalks celery, diced · 2 (8-ounce) bottles ...
[30]
Why Potato Starch Is My Favorite Thickener for Soups - The Kitchn
May 2, 2019 · Procrastinators Best Friend: Although many thicker stews and sauces start out with a roux base, potato starch can be added at the end of your ...
[31]
Gluten-Free New England Clam Chowder in Edible Potato Bowls
Rating 5.0 (18) · 1 hr 14 minFeb 24, 2025 · Ladle the hot chowder into the edible potato bowls or traditional bowls. ... Thickening chowder without flour is easier than you may think!
[32]
Healthy Dairy-Free Clam Chowder (GF too!) - Feed Me Phoebe
Rating 5.0 (18) · 35 minSep 27, 2021 · To make this dairy-free in addition to gluten-free, I subbed full-fat coconut milk for heavy cream. Since it tends to be a little thinner in ...
[33]
Calories in Chowder - Nutritionix
Sodium 871mg milligrams 38% Daily Value. Total Carbohydrates 21g grams 8% Daily Value. Dietary Fiber 2.5g grams 9% Daily Value. Sugars 0.6g grams. Protein 6.6g ...
[34]
Fish Chowder Recipe - Allrecipes
Rating 4.7 (681) · 1 hrNov 15, 2024 · Ingredients · 2 tablespoons butter · 2 cups chopped onion · 4 fresh mushrooms, sliced · 1 stalk celery, chopped · 4 cups chicken stock · 4 cups diced ...Missing: authoritative sources
[35]
https://delishglobe.com/recipe/manhattan-clam-chowder-tomato-based-clam-soup/
[36]
Manhattan Clam Chowder (Tomato Based Clam Soup) - DelishGlobe
1 hrJun 21, 2025 · If the tomatoes are particularly acidic, a pinch of sugar can help balance the flavour. ... Use a mix of clam juice and tomato for a balanced ...
[37]
Instant Pot Clam Chowder - 365 Days of Slow Cooking
Rating 4.7 (9) · 19 minOct 12, 2018 · A thick and creamy chowder with bacon, corn, potatoes, celery and minced clams. Make it fast in your electric pressure cooker!Missing: modern | Show results with:modern
[38]
Safe Selection and Handling of Fish and Shellfish | FoodSafety.gov
When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. · Wash your hands for at least 20 seconds with soap and water after ...
[39]
Clam chowder wars: Variations of this popular yet divisive dish
Dec 14, 2017 · The original North American clam chowder – it's possible the dish entered the U.S. through Atlantic Canada, instead of directly from Europe – ...Missing: origin | Show results with:origin
[40]
The Best Clam Chowder Recipe - NYT Cooking
Rating 5.0 (3,444) · 1 hrAug 16, 2022 · This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note.Missing: clear | Show results with:clear
[41]
A Brief History of Clam Chowder - Eater
Jan 31, 2016 · The first recipe for "Manhattan Clam Chowder" was published in 1934 in a cookbook called Soups and Sauces by Virginia Elliott and Robert Jones.
[42]
https://cooking.nytimes.com/recipes/1016718-rhode-island-clam-chowder
[43]
Rhode Island Clam Chowder Recipe - NYT Cooking
Rating 4.0 (962) · 1 hrNov 11, 2024 · Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston.
[44]
The history of Chicken Corn Chowder - Kitchen Project
The corn comes from the Native Americans that grew corn and made corn soup. This was shared with the early settlers.. Corn was not only a wonderful thing to add ...
[45]
Classic Corn Chowder Recipe - Eats History
55 minSep 15, 2025 · In 1896, Fannie Merritt Farmer published one of the earliest printed versions of corn chowder in her Boston Cooking-School Cook Book, a landmark ...
[46]
The Best Corn Chowder - Sweet and Creamy - Sip and Feast
Rating 4.9 (22) · 1 hr 20 minJul 21, 2025 · Loaded with chunks of potatoes, bacon, fresh sweet corn, and finished with green onion, this Creamy Corn Chowder tastes like summer!
[47]
Ham and Corn Chowder {Creamy & Rich} - Spend With Pennies
Rating 5.0 (102) · 25 minJul 26, 2024 · This delicious Ham and Corn Chowder is rich, creamy & full of flavor! Easy to make this soup is loaded with bacon, corn, & potatoes.
[48]
Creamy Vegan Corn Chowder | Ambitious Kitchen
Rating 5.0 (30) · 40 minJul 19, 2023 · This easy vegan corn chowder recipe uses potatoes, coconut milk, and a blender to get the most amazing texture. The perfect way to use up summer sweet corn!
[49]
Corn Guide: Nutrition, Benefits, Side Effects, More - Everyday Health
May 26, 2023 · Corn is a good source of fiber, magnesium, phosphorus, manganese, selenium, and thiamine and an excellent source of vitamin D.
[50]
Health Benefits of Corn | Johns Hopkins Medicine
About 3 grams of protein · 5 milligrams of sodium · 244 international units of vitamin A · About 15 grams of carbohydrates, including about 5 grams of sugar · Small ...
[51]
Following the Chowder Trail in Nova Scotia | National Geographic
Oct 11, 2023 · It's thought Nova Scotia's relationship with chowder began more than 400 years ago, when French colonisers landed on the eastern coast of Canada ...
[52]
Mom's Nova Scotia Seafood Chowder Recipe - Allrecipes
Rating 4.8 (95) · 1 hr 30 minThis seafood chowder recipe makes a deliciously creamy soup loaded with fish and shellfish including salmon, shrimp, scallops, clams, and lobster.
[53]
Nova Scotia Seafood Chowder in 20 Minutes - Bacon Is Magic
Rating 4.4 (35) · 20 minDec 3, 2023 · An easy authentic Nova Scotia seafood chowder recipe from my grandmother. A simple but flavorful fish chowder to bring Maritime memories.
[54]
Cataplana (Portuguese Fish Stew) Recipe - Food & Wine
Rating 4.5 (4) · 50 minMar 10, 2025 · Inspired by a classic from the Algarve, this easy stew is a smoky, savory showcase for fresh seafood.Missing: chowder | Show results with:chowder
[55]
Seattle-Style Smoked Salmon Chowder Recipe - Little Spice Jar
Rating 4.9 (126) · 50 minSeattle-style smoked salmon chowder includes potatoes, capers, cream cheese, flaked salmon, shrimp, and a creamy base, thickened naturally with potatoes.
[56]
Mimi's Smoked Salmon Chowder Recipe - Allrecipes
Rating 4.7 (187) · 1 hr 30 minJun 24, 2023 · This hearty smoked salmon chowder is pure Pacific Northwest comfort food, featuring potatoes, salmon, herbs, and spices in a creamy broth.
[57]
Dad's New England Fish Chowder - Bowl of Delicious
Rating 4.9 (162) · 30 minsOct 19, 2021 · The key to perfect fish chowder is poaching the fish gently so it perfectly flakes apart. This recipe enhances the flavor by scalding the milk ...
[58]
Poached Fish Recipe - How to Poach Fish in Wine or Broth
Rating 5.0 (4) · 25 minMay 15, 2023 · This is a simple poached fish recipe to learn, along with tips and tricks to mastering the technique of poaching fish in wine, broth or other liquids.
[59]
Fish Chowder Soup - RecipeTin Eats
Rating 4.9 (83) · 35 minApr 15, 2019 · 1. Broth / liquid stock – in order of preference: · 2. Fish · Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) ...
[60]
Irish fish chowder: A celebration of a nation's blessings | The Week
Jan 8, 2015 · Irish fish chowder: A celebration of a nation's blessings. Fish chowder is “a much-loved staple” in pubs and restaurants along Ireland's coast.
[61]
An Old Recipe for Fish Chowder - Irish Food Guide
A Chowder is a satisfying thick fish soup that is said to have taken it's name from the large, French, three-legged iron cooking pot known as a "chaudiere".
[62]
Fiskesuppe - Creamy Norwegian Fish Soup - Scandinavian Cookbook
Rating 5.0 (27) · 30 minApr 9, 2025 · Ingredients ; 1 pound fish fillet (fresh or frozen) – eg. half salmon, half cod ; 1 clove garlic ; 2 medium potatoes ; 2 carrots ; 1 leekMissing: examples | Show results with:examples
[63]
Finnish Salmon Soup (Lohikeitto) • authentic recipe!
Rating 3.7 (551) · 30 minNov 2, 2022 · Finnish Salmon Soup (Lohikeitto) is a simple Nordic salmon chowder with salmon, potatoes, carrots, leeks, dill, and allspice in a light cream ...
[64]
Bermuda Food | Bermuda Tourism | Go To Bermuda
With a captivating (and delicious) blend of British, Portuguese, African, Caribbean, and Native American influences, and a natural bounty from both land and sea ...
[65]
Bermuda Cuisine - Condiments, savories, appetizers, main dishes ...
Jan 29, 2017 · Fish chowder. A Bermudian British dish that came over with the first colonists, not an original American dish. A spicy Bermudian soup. It ...
[66]
Chowder | Learn More & Find the Best Near You - Roadfood
Also known as southern Illinois chowder, downstate chowder bears virtually no resemblance to seafood chowder. It is a hunter-farmer dish made with beef and ...
[67]
Chow Down On Illinois Chowder
Aug 13, 2012 · Each community uses its own variation of the traditional recipe: salt pork, onions and cubed potatoes. The chowder is cooked outside in 20- to ...Missing: history | Show results with:history
[68]
Spiced haddock chowder recipe - BBC Food
Rating 4.4 (8) · 1 hrMilk-poach haddock with spices, then fry vegetables with spices, add milk to make sauce, cook vegetables, and add haddock back. Add parsley before serving.Missing: Isles | Show results with:Isles
[69]
Cullen Skink (Scottish Smoked Fish Chowder) Recipe - Serious Eats
Rating 5.0 (1) · 40 minThis smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.Missing: Isles mustard
[70]
Spicy Hawaiian Fish Stew with Creamy 'Poi' Recipe - Food Network
Rating 5.0 (3) · 1 hr 50 min3 pounds mixed Hawaiian fish, eviscerated, scaled and hacked into 2-inch pieces, keep heads whole, Pink Hawaiian salt, Black pepper, Canola oil, to cook.
[71]
5 Ways to Taste Bermuda
Their influences are reflected in everything from customs to food, which includes a mash-up of Creole spices with proper English dishes and Portuguese donuts.
[72]
10th Annual Newport Oyster & Chowder Festival - Bowen's Wharf
Spend the weekend sampling freshly-shucked oysters and award-winning chowders from a curated lineup of Rhode Island's top oyster farms and favorite restaurants.
[73]
Rhode Island Food Festivals & Shows: January to June 2024 - 2025
The legendary Great Chowder Cook-Off officially kicks off summer in Newport. The original and longest running chowder championship draws competitors and crowds ...
[74]
7 Canned Clam Chowder Brands, Ranked Worst To Best
Oct 21, 2025 · 7 Canned Clam Chowder Brands, Ranked Worst To Best · 7. Campbell's Chunky New England Clam Chowder · 6. Traditional Progresso New England Clam ...Missing: major | Show results with:major
[75]
Amazon Best Sellers: Best Packaged Chowders
Chowders ; #1 · Progresso Rich & Hearty, New England Clam Chowder Soup, 18.5 oz., 4 Pack ; #2 · Campbell's Chunky Soup, New England Clam Chowder, 18.8 Oz Can ; #3.<|control11|><|separator|>
[76]
Bumble Bee Snow's New England Style Clam Chowder, 15 oz
Free delivery over $35 30-day returnsIngredients CLAM JUICE, FRESH CLAMS, DEHYDRATED POTATOES, SHORTENING POWDER, SOYBEAN OIL, 2% OR LESS OF CREAM, MODIFIED CORN STARCH, BUTTER (CREAM, SALT), ...
[77]
New England Clam Chowder - Legal Sea Foods Online
In stock Rating 4.9 (503) Legal Sea Foods legendary New England Clam Chowder is rich, creamy, and full of tender New England clams! Includes a bag of oyster crackers per serving.
[78]
Reduced Sodium New England Clam Chowder - Progresso
This canned soup packs in hit-the-spot taste with 170 calories per 1 cup serving. Our Reduced Sodium New England Clam Chowder is gluten free with no colors from ...Missing: organic | Show results with:organic
[79]
6 Best Canned Clam Chowders, Ranked by Taste - Eat This Not That
Nov 2, 2024 · Kroger New England Style Clam Chowder · Great Value Clam Chowder Soup · Bar Harbor New England Style Clam Chowder Condensed · Campbell's Chunky New ...
[80]
EWG's Food Scores | Canned Soup - Corn Chowder Products
365 Everyday Value Organic Chowder, Corn Poblano [17 OZ] · Corn Chowder · Score · Product Image · Wolfking Puck Organic Corn Chowder [14.5 oz] · Corn Chowder.
[81]
Grilling out, convenience cooking, and other 1950s food trends
May 25, 2016 · Of course, canned foods were the "original" convenience food and they continued to play a role in 1950s cooking. While selecting recipes for our ...Missing: market rise
[82]
6 Popular Brands of New England Clam Chowder, Ranked
I Tried 6 Popular Brands of Canned Clam Chowder and This Is the Best · 2. Bar Harbor New England Clam Chowder · 3. Snow's New England Clam Chowder · 4. Campbell's ...
[83]
Exploring Canned Clam Chowder's Market Size Dynamics 2025-2033
Rating 4.8 (1,980) Jun 30, 2025 · This comprehensive analysis reveals market size, CAGR, key drivers, restraints, and regional breakdowns, including North America, Europe, and ...Missing: exports adaptations
[84]
CAMPBELL'S Chunky New England Clam Chowder Soup
In stock Rating 4.6 (25) Rich and flavorful, you can taste the authenticity of its East Coast recipe in every bite. Kick up it up a notch by pouring the hearty chowder into a bread bowl ...
[85]
AUGA Organic Sweet Corn Soup, 14.1oz, Vegan, Plant-Based ...
Out of stock Rating 3.9 (33) AUGA Organic Sweet Corn Soup, 14.1oz (6-pack) is vegan, plant-based, USDA Organic, non-GMO, gluten-free, dairy-free, and ready in 2 minutes. BPA-free pouch.
[86]
Marine Stewardship Council: MSC in the USA and Canada
We're the Marine Stewardship Council (MSC) - an international nonprofit on a mission to end overfishing and ensure seafood is fished sustainably.Missing: chowder | Show results with:chowder