Chowder

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Chowder

Chowder (/ˈtʃaʊdər/) is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder 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 includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

Etymology

The word "chowder" comes from the French word chaudière, which in English means a pot for cooking. The name "chowder" is a corruption of the name of the pot in which it was traditionally cooked.

Related Terms

  • Soup: A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
  • Stew: A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
  • Roux: A mixture of fat (especially butter) and flour used in making sauces.
  • Clam: A type of sea creature with a shell, some types of which can be eaten.
  • Potato: A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.
  • Corn: A North American cereal plant that yields large grains, or kernels, set in rows on a cob. Its many varieties yield numerous products, highly valued for both human and livestock consumption.

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