Chowdar

Chowdar is a type of thick soup or stew that originated in coastal regions. The term "chowder" likely derives from the French word "chaudière," meaning cauldron, referring to the pot in which the soup was traditionally cooked. Early versions of chowder were often made with salted pork, clams, and ship's biscuit, a simple and durable food for sailors.

Over time, chowder recipes diversified significantly. Common variations include clam chowder, fish chowder, and corn chowder, each featuring its primary ingredient. There are two main styles of clam chowder: New England, which is typically milk- or cream-based and often contains potatoes, and Manhattan, which is tomato-based and does not include dairy. Other ingredients can include various types of fish, shellfish, vegetables like onions, celery, and potatoes, and seasonings. The consistency of chowder is generally thicker than a typical soup, achieved through the use of flour, crackers, or the starch from potatoes. It is a popular dish in North America, particularly in areas with a strong maritime heritage.