It’s Origins and What Makes Chowder Chowder | The Different Kinds of Chowder
There’s nothing that will take the rough edge off of a blustery or brisk winter day than a steaming bowl of chowder and a pile of crackers. It’s also one of the classic comfort foods, bringing warmth and enjoyment year-round. But there are many different concoctions that go by the name “chowder.” What is it that makes chowder chowder? Where did it originate? Can it really be chowder if there’s no fish or other seafood in it?
What Is Chowder?
Though the details may vary, at a minimum, for something to be called chowder, it must be in the form of a thick or chunky stew/soup. Food authorities generally agree that the word chowder comes from the French term “chaudiere,” which translates as “cauldron.” Brought to the northeast United States by Breton fishermen, the earliest forms of chowder took some of its ingredients from the sea. As originally made, chowder commonly included fish, salt pork, potatoes, onions and hardtack (biscuits). Historians identify the first known recipe as being published in the Boston Evening Post in 1751.
What Are the Different Types of Chowder?
The earliest chowders did not have milk, which first became incorporated in the mid-1800s. The best-known version of chowder—New England chowder—features a thick and creamy white broth with claims, potatoes, milk or cream, onions and occasionally salt pork.
In New York City, the heavy influence of both Italian and Portuguese immigrants around the turn of the 20th century led to the development of “Manhattan clam chowder,” with a tomato-based sauce, a thinner broth and no milk or cream.
In Rhode Island, the clam chowder contains neither cream nor tomato sauce, but is served in a clear chicken broth with potatoes, parsley, dill and bacon.
Canadian clam chowder is most like New England clam chowder, but may include salmon, haddock, lobster and other delicacies.
It Doesn’t Have Any Seafood in It…Can It Still Be Chowder?
Though purists may disagree, a number of popular chowders include no seafood at all:
- Corn chowder—Typically with a mix of whole and creamed corn, as well as potatoes, corn chowder is the fish chowder of the heartland. Some variations will include shrimp or freshwater fish, such as walleye or catfish.
- Potato chowder—Take a standard New England chowder, remove the clams and add bacon and cheese.
- Vegetable medley chowder, often with cauliflower, broccoli, carrots and green beans. Chopped mushrooms can be used to simulate the texture of clams.
