chowder

Chowder is a thick, chunky soup or stew traditionally made with seafood and potatoes, often with onions and salt pork. It originated on the Atlantic seaboard of the United States and Canada, with strong associations to New England. The word is believed to derive from the French chaudière, meaning cauldron, a reference to the large pots used by fishermen. Early chowders featured various fish and shellfish, and dried seafood; over time, dairy was added in some regional versions.

The most well-known variants are distinct by their bases. New England clam chowder is a creamy white chowder that uses milk or cream and potatoes. Manhattan clam chowder is tomato-based and red, containing clams and vegetables. Rhode Island chowder is a clear, dairy-free broth, sometimes described as a broth-style chowder. Other varieties include corn chowder, which is typically cream-based and includes corn and potatoes, and general fish chowder. Regional differences reflect variations in dairy usage, stock, and thickening methods, with some versions using a roux and others relying on the starch from potatoes or corn.

Chowder is commonly served hot and accompanied by crackers or crusty bread. Cooking methods vary, but traditional preparations emphasize a hearty texture and robust seafood flavors, with regional adaptations reflecting local ingredients and tastes.