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Healing Kitchen

Chowder
The term chowder (and the related dish) has been on the American scene at least since the early 18th century. Chowder may have its etymological origins in Europe--possibly from the French word chaudiere (a type of stew pot) or perhaps from the old English word jowter (a fish peddler)--but this comforting soup-stew has evolved into something distinctly American. Over the years, the quintessential New England chowder was born: a thick, white soup flavored with salt pork and almost invariably including seafood (often clams) and chunks of potato. The concept of chunky ingredients in a thick soup, however, can be nicely adapted to all manner of chowders, including vegetarian versions. Try one of our chowders listed below.
Date Published: 11/06/2003
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