Chowders

Chowder is a classification of thick, hearty soups or stews that originated in maritime communities. Traditional chowders are made with milk or cream, and are distinguished by a chunky texture and inclusion of seafood or vegetables. The name is thought to derive from the French chaudière, meaning cauldron, reflecting its cooking method in large pots.

Regional varieties include New England clam chowder, which is milk- or cream-based and thick with potatoes and clams; Manhattan clam chowder, which uses a tomato-based broth; Rhode Island chowder, which is a clear broth; corn chowder, and fish or seafood chowders that incorporate various shellfish and white fish.

Preparation often starts with a stock from seafood or vegetables, with aromatics like onion and celery; meat or seafood and potatoes added; dairy added toward end; thickened by potatoes, roux, or crackers; salt pork or bacon sometimes used. Modern recipes vary in technique and ingredient ratios.

Chowders are commonly served hot, sometimes with oyster crackers, and are associated with New England cooking. While regional styles emphasize different bases and mix-ins, the core concept remains a substantial, comforting soup or stew featuring seafood, vegetables, and a creamy or brothy texture.