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{{About|the soup|other uses|Chowder (disambiguation)}} |
{{About|the soup|other uses|Chowder (disambiguation)}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = |
| name = Chowder |
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| image = [[File: |
| image = [[File:Shrimp and corn chowder.jpg|280px]] |
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| caption = [[ |
| caption = A [[seafood]] chowder prepared with shrimp and corn |
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| course = |
| course = |
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| type = [[ |
| type = [[Soup]] or [[stew]] |
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| served = |
| served = |
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| main_ingredient = [[Seafood]] or [[vegetable]]s, often [[milk]] or [[cream]] |
| main_ingredient = [[Seafood]] or [[vegetable]]s, often [[milk]] or [[cream]] |
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[[File:Potato and corn chowder.jpg|thumb|Seafood, potato, and corn chowder]] |
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<!--In North America, '''chowder''' is a generic name for a wide variety--> |
<!--In North America, '''chowder''' is a generic name for a wide variety--> |
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'''Chowder''' is a [[seafood]] or [[vegetable]] [[soup]], often served with [[milk]] or [[cream]] and mostly eaten with [[saltine cracker]]s. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed [[hardtack|ship biscuit]]. [[New England]] [[clam chowder]] is typically made with chopped [[clam]]s 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 chowder]]s; and potato chowder, which is often made with cheese. Some people include [[Manhattan clam chowder]]; but, since it has no milk or cream and is tomato-based, it may be considered more akin to a vegetable soup with clams. |
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'''Chowder''' is a [[seafood]] or [[vegetable]] [[soup]] often prepared with [[milk]] or [[cream]] and thickened with broken [[Cracker (food)|cracker]]s, crushed [[hardtack|ship biscuit]], or a [[roux]]. Crackers such as [[oyster cracker]]s or [[saltine cracker|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 [[clam]]s 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 chowder]]s;<ref>[https://www.newspapers.com/clip/4065467/chowder_recipes_1912/ "Fish Chowders Make Goodly Fare"] ''Brooklyn Eagle'' (March 11, 1912): 22. via [[Newspapers.com]] {{open access}}</ref> and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in New England and [[Atlantic Canada]]. |
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== Etymology == |
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Some people include [[Manhattan clam chowder]] as a type of chowder, but since it has no milk or cream and is tomato-based, it is actually more like a vegetable soup with clams.<ref>Jeanne Voltz, [https://www.newspapers.com/clip/4065326/chowder_recipes_1972/ "What is a Chowder?"] ''Journal-News'' (October 29, 1972): B-8. via [[Newspapers.com]] {{open access}}</ref> |
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The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudière'', the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of [[casserole]], a generic name for a set of main courses originally prepared in a dish called a casserole.)<ref name="RJHooker">{{cite book|year=1978 |title=The Book of Chowder |
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|url=http://books.google.com/books?id=dWNACFO5zZwC&lpg=PA87&dq=%22Chowder%22&pg=PA2#v=onepage&q&f=false |first=Richard James |last=Hooker |publisher=Harvard Common Press |page=2 |isbn=0-916782-10-7}}</ref> ''Chodier'' was also a name for a cooking pot in the Creole language of the French Caribbean islands: ''Crab pas mache, li pas gras; li mache touop, et li tomber nans chodier'' (if a crab don't walk, he don't get fat, if he walks too much, he falls into a cooking pot). <ref name="Fenger Frederic Abildgaard">{{cite book |year=1917 |title=Alone in the Caribbean |first=Frederic Abildgaard |last=Fenger |publisher=University of California Libraries |url=http://www.archive.org/details/aloneincaribbean00feng |page=21 }}</ref> Another possible (and maybe more probable) source could be the French dish called ''chaudrée'' (sometimes spelled ''chauderée''), which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. |
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==Etymology== |
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Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and [[Atlantic Canada]]. |
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[[File:Potato and corn chowder.jpg|thumb|{{center|[[Seafood]], potato, and corn chowder with pepper}}]] |
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The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudière'',<ref name="Leslie Bilderback 2007 p. 86">{{cite book | last=Leslie Bilderback | first=CMB | title=The Complete Idiot's Guide To Comfort Food | publisher=DK Publishing | year=2007 | isbn=978-1-4406-2617-3 | url=http://books.google.com/books?id=1MkF_132_4YC&pg=PA86 | accessdate=18 January 2016 | page=86}}</ref><ref name="TST-1"/> the French word for [[cauldron]], the type of cooking or heating stove on which the first chowders were probably cooked.<ref>[https://www.newspapers.com/clip/4065539/chowder_recipes_1969/ "Chowder Origins Still a Mystery"] ''Fresno Bee'' (February 19, 1969): 17. via [[Newspapers.com]] {{open access}}</ref> If true, this would be similar to the origin of [[casserole]], a generic name for a set of main courses originally prepared in a dish called a casserole.<ref name="Hooker-page2">{{cite book|last1=Baker|first1=[compiled by] Richard J. Hooker ; illustrated by Anna|title=The Book of chowder|date=1978|publisher=Harvard Common Press|location=Harvard, Mass.|isbn=9780916782108|page=2|url=https://books.google.com/books?id=dWNACFO5zZwC&pg=PA2}}</ref> ''Chodier'' was also a name for a cooking pot in the Creole language of the French Caribbean islands: ''Crab pas mache, li pas gras; li mache touop, et li tomber nans chodier'' (if a crab don't walk, he don't get fat, if he walks too much, he falls into a cooking pot).<ref name="Fenger Frederic Abildgaard">{{cite book |year=1917 |title=Alone in the Caribbean |first=Frederic Abildgaard |last=Fenger |publisher=University of California Libraries |url=http://www.archive.org/details/aloneincaribbean00feng |page=21 }}</ref> Another possible source of the word "chowder" could be the French dish called ''chaudrée'' (sometimes spelled ''chauderée''), which is a type of thick fish soup from the coastal regions of Charente-Maritime and Vendée.<ref>{{cite web|last1=Scalza|first1=Remy|title=14 Chowders + Craft Beer|url=http://www.insidevancouver.ca/2014/11/02/14-chowders-craft-beer-tickets-on-sale-for-2014-vancouver-chowder-chowdown/|publisher=Inside Vancouver|accessdate=19 January 2016}}</ref> |
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In [[Merriam-Webster's]] dictionary chowder is defined as "a thick soup or stew made of [[seafood]] or corn with potatoes and onions and milk or tomatoes".<ref>{{Cite web|url=http://www.merriam-webster.com/dictionary/chowder|title= chowder|accessdate=18 January 2016|publisher=Merriam Webster Dictionary}}</ref> |
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==History== |
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In the sixteenth century in [[Cornwall]] and [[Devonshire]], the vocabulary in vogue was chowder and chowter (a version of ''jowder''), which meant fish-seller. Other usage which attests to its use in England in the middle of 18th century is in a novel by [[Tobias Smollett]] in which one of the characters states, "My head sings and simmers like a pot of chowder".<ref name="Hooker-page2"/> Cookbooks of the period included recipes for "Chowder, a Sea Dish". In 1830 a baked dish made from canned salmon blended with potato was called a chowder. |
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Chowder as it is known today originated as a shipboard dish, and was thickened with the use of [[hardtack]].<ref name="TST-1"/>{{Sfn|Hooker|1978|p=3}} Chowder was brought to [[North America]] with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.{{Sfn|Hooker|1978|p=1}} |
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In 1870, in the fishing hamlets of [[Brittany]], there were sign boards in front of cabarets which had, in pirate language, "''Icion fait la chudiere'' or "here be chowder". The usage "''faire la chaudiere''" is interpreted as [[cauldron]] used to cook fish and biscuit and many tasty condiments, which was a fisherman's delight. It is also said that "chudiere" translates to "cauldron", which denoted the food within it, a way of cooking which became popular when it was brought to [[Newfoundland]] and further into the mainland of [[New England]]. In 1890, in the magazine ''American Notes and Queries'', it was said that the dish was of French origin. Among French settlers in Canada it was a necessity to stew clams and fish laid in courses with bacon, sea biscuits and other ingredients in a kettle called "Chuadiere", and it thus came to be invented. Then the Native Americans adopted it as "chawder" which was then corrupted as "chowder" by the [[Yankees]].{{Sfn|Walker|Cox|2011|pp=22–24}} |
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In the United States, early chowder making is traced to [[New England]].{{Sfn|Walker|Cox|2011|p=9}} It was a bowl of simmering chowder by the sea side that provided in its basic form "sustenance of body and mind – a marker of hearth and home, community, family and culture". It is a simple food which evolved along the coastal shoreline of New England as a "congerie" of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was "chowder master".{{Sfn|Walker|Cox|2011|pp=11–12}} "Symbolically, functionally, mnemonically or dynamically" chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture.{{Sfn|Walker|Cox|2011|p=14}} As Etta M. Madden and Martha L. Finch observe that chowder provides "visceral memories that provided feelings of familiarity, comfort and continuity".{{Sfn|Walker|Cox|2011|p=14}} |
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==Types== |
==Types== |
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Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a [[roux]] to thicken them. Some of the popular types are clam chowder and potatoes, seafood chowder, spiced haddock chowder, Irish fish chowder with soda bread, crayfish chowder, clam chowder with cod, British seaside chowder with saffron, thick smoked-haddock chowder, Raymond Blanc's light shellfish chowder, New England-style clam chowder with crunchy thyme breadcrumbs, smoked haddock chowder with leeks and sweetcorn, clam, broad bean and salami chowder and many more.<ref name= Torode>{{Cite web|last= Torode|first= John|url=http://www.bbc.co.uk/food/chowder|title=Chowder recipes|accessdate=18 January 2016|publisher=[[BBC]]}}</ref> Chowder can be a [[comfort food]],<ref name="TST-1"/><ref name="Tilley 2011"/> especially during the winter months.<ref name="Publishing 2011 p. 287">{{cite book | last=Publishing | first=DK | title=Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them | publisher=DK Publishing | year=2011 | isbn=978-0-7566-9588-0 | url=http://books.google.com/books?id=FDAt0uVU7zYC&pg=PA287 | accessdate=18 January 2016 | page=287}}</ref> |
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*[[Bermuda fish chowder]] |
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*[[Clam chowder]] |
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===Bermuda fish chowder=== |
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{{main|Bermuda fish chowder}} |
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[[File:Bermuda Fish Chowder (3825239570).jpg|thumb|{{center|[[Bermuda fish chowder]]}}]] |
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*[[Southern Illinois chowder]] |
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Considered a [[national dish]] of [[Bermuda]],<ref name="Alper 2008 p. 284"/> the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is [[seasoning|seasoned]] with [[Dark rum|black rum]] and a [[Sherry]] pepper sauce. The dish is of British origin, and was brought to the [[New World]] by the colonists.<ref name="Alper 2008 p. 284"/> |
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*Seafood chowder |
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===Clam chowder=== |
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{{main|Clam chowder}} |
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Clam chowder is prepared with [[clam]]s, diced potato, onion, and celery. It may be prepared as a cream-style or [[broth]]-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup, [[Manhattan clam chowder]], a broth-style soup prepared using tomato, vegetables and clams,<ref name="TST-1"/><ref name="Publishing 2011 p. 287"/> Rhode Island clam chowder, a simple broth-style soup,<ref name="Publishing 2011 p. 287"/> New Jersey clam chowder, Delaware clam chowder, Hatteras clam chowder, and Minorcan clam chowder. In Connecticut clam chowder milk is used instead of cream. New England Clam chowder is made in a diverse variety of styles.<ref>{{cite web|last1=Worrall|first1=Simon|title=What’s Best, Worst, and Most Weird About American Food|url=http://news.nationalgeographic.com/2015/12/151220-american-food-cuisine-local-state-ngbooktalk/|website=National Geographic|accessdate=19 January 2016}}</ref> Clam chowder may be prepared with fresh, [[Steaming|steamed]] clams or [[Canning|canned]] clams.<ref name="Brody Flaste 1994"/> The clam liquor from steamed or canned clams may be retained for use in the soup,<ref name="Brody Flaste 1994"/> and fresh or bottled [[clam juice]] may be used.<ref name="TST-1"/><ref name="TODAY.com 2015"/> January 21 is the National New England Clam Chowder Day.<ref>{{cite web|last1=Dea|first1=Cynthia|title=National New England clam chowder day|url=http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|accessdate=21 January 2016}}</ref><ref>{{cite web|last1=Smith|first1=Emily|title=National New England clam chowder day|url=http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|accessdate=21 January 2016}}</ref> |
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<gallery class=center caption="" widths="220px" heights="165px"> |
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File:Clam juice being used in preparation of clam chowder.jpg|Bottled [[clam juice]] being used in preparation of clam chowder |
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File:Quail 07 bg 041506.jpg|[[New England]] [[clam chowder]] |
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File:Manhattan Clam Chowder 1.jpg|[[Manhattan clam chowder]] |
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</gallery> |
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===Corn chowder=== |
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{{main|Corn chowder}} |
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Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion.<ref name="Joy of Cooking 1997"/> Some are prepared using bacon as an ingredient.<ref name="Joy of Cooking 1997"/> Corn chowder may be prepared with fresh, frozen, or [[Canning|canned]] corn.<ref name="Thorne Thorne 2000"/> |
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<gallery class=center caption="" widths="235px" heights="152px"> |
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File:Roasted Corn and Potato Chowder.jpg|Roasted corn and potato chowder |
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File:Corn chowder with crab 1.jpg|[[Corn chowder]] with crab |
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</gallery> |
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===Fish chowder=== |
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{{main|Fish chowder}} |
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[[File:Fishchowder.jpg|thumb|{{center|A bowl of [[fish chowder]], with [[tilapia]], red potato, chopped dill, and other ingredients}}]] |
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Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.<ref>{{cite web|last1=Stutman|first1=Seth|title=Sweet Potato Seafood "Chowder"|url=http://wwlp.com/2016/01/06/sweet-potato-seafood-chowder/|website=WWLP.com|accessdate=18 January 2016}}</ref> |
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===Raymond Blanc’s light shellfish chowder=== |
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Raymond Blanc's light shellfish chowder is a creamy broth ideal as winter supper that is prepared with clams, mussels, onion, garlic, clove, bay leaf, whipping cream, edible seaweed, root ginger, nutmeg, lemon juice, and ground black pepper mixed to base of dry white wine cooked over a large covered saucepan. It is served with toppings of parsley leaves and baguette, warmed and sliced.<ref>{{Cite web|last= Torode|first= John|url=http://www.bbc.co.uk/food/recipes/raymond_blancs_light_58868|title=Raymond Blanc’s light shellfish chowder| accessdate=18 January 2016|publisher=BBC}}</ref> |
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===Southern Illinois chowder=== |
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{{main|Southern Illinois chowder}} |
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Southern Illinois Chowder, also referred to as downtown chowder,<ref name="Stern Stern 2011 p. 100">{{cite book | last=Stern | first=J. | last2=Stern | first2=M. | title=The Lexicon of Real American Food | publisher=Lyons Press | series=Globe Pequot Series | year=2011 | isbn=978-0-7627-6094-7 | url=http://books.google.com/books?id=mHBVnMl3nMkC&pg=PA100 | accessdate=18 January 2016 | page=100}}</ref> is a thick [[stew]] or [[soup]] that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans.<ref name="Stern Stern 2011 p. 100"/> Traditionally, [[squirrel]] meat was a common addition.<ref name="Stern Stern 2011 p. 100"/><ref>{{cite web|last=Wells |first=Len |url=http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/ |title=Tradition Is Ingredient in Bone Gap Chowder |work=Evansville Courier & Press |date=10 August 2008 |archivedate=1 December 2008 |accessdate=12 January 2016 |archiveurl=https://web.archive.org/web/20081201172804/http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/}}</ref> Southern Illinois chowder is a hearty dish that has been described as being closer in style to [[burgoo]] and [[Brunswick stew]] than coastal chowders.<ref name="Stern Stern 2011 p. 100"/> |
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===Seafood chowder=== |
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Seafood chowder is prepared with various types of seafood as a primary ingredient,<ref name="Tilley 2011"/> and may be prepared as a broth- or cream-style chowder. |
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<gallery class=center caption="" widths="220px" heights="165px"> |
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File:Seafood chowder.jpg|A cream-style seafood chowder at a restaurant, served with [[oyster cracker]]s in the bowl at left |
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File:Shrimp chowders soups seafood.jpg|A [[broth]]-style seafood chowder prepared with [[Shrimp (food)|shrimp]] |
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File:Scallops corn chowder.jpg|A cream-style seafood chowder prepared with [[scallop]]s and corn |
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</gallery> |
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===Spiced haddock chowder=== |
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Spiced [[haddock]] chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns mustard, and spices added to milk and cooked in a pot with butter.<ref>{{Cite web|last= Torode|first= John|url=http://www.bbc.co.uk/food/recipes/spiced_haddock_chowder_68510|title=Spiced haddock chowder|accessdate=18 January 2016|publisher=BBC}}</ref> |
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===Other types=== |
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A recipe formulated and published in 1894 by [[Charles Ranhofer]], a famous chef of [[Delmonico's]] restaurant, was called "Chowder de Lucines" and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper.<ref name="Hooker-page9">Hooker 1978, [https://books.google.com/books?id=dWNACFO5zZwC&pg=PA9 p. 9].</ref> Others in the same family, totally different from the New England clam chowder, are: the clam chowder with the name "Fulton Market style", introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper and Worcester sauce; a "Vegetable Clam Chowder" introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; "Coney Island Clam Chowder" and "New York Clam Chowder"; and Manhattan Clam Chowder, a late entry after 1930.<ref name="Hooker-page9"/> [[White Castle (restaurant)|White Castle]] has potato and bacon chowder.<ref>{{cite web|title=11 Fast Foods You Should Never Order|url=http://www.huffingtonpost.com/2014/01/23/white-castle-chowder_n_4644752.html|website=The Huffington Post|accessdate=21 January 2016}}</ref> |
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==Use of canned clams== |
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In North America, as people moved west, some homemade preparations of traditional chowder used canned clams when fresh clams were not available.<ref name="TST-1"/> In some places the ingredients were modified based upon [[Local food|locally]] available foods such as salmon, corn and chicken.<ref name="TST-1">{{cite web|title=Ring in New Year with fresh chowder|url=http://www.seattletimes.com/life/food-drink/ring-in-new-year-with-fresh-chowder/|website=The Seattle Times|accessdate=19 January 2016|date=28 December 2015}}</ref> |
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==Commercial varieties== |
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[[Mass production|Mass-produced]], canned varieties of chowder are manufactured and purveyed to consumers,<ref name="Thomas 2014"/> such as [[Campbell Soup Company|Campbell's]] New England Clam Chowder,<ref name="Tilley 2011"/> among several other brands. |
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==See also== |
==See also== |
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{{portal|Culture|Food}} |
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*[[Cioppino]], a fish stew derived from Italian cuisine |
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{{div col|colwidth=30em}} |
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*[[Jeongol]], a chowder-like stew in Korean cuisine |
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* [[Cioppino]] – a fish stew derived from Italian cuisine |
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* [[Fish stew]] |
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* [[Jeongol]] – a chowder-like stew in Korean cuisine |
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* [[List of fish and seafood soups]] |
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* [[List of fish dishes]] |
* [[List of fish dishes]] |
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* [[List of seafood dishes]] |
* [[List of seafood dishes]] |
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* [[List of soups]] |
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* [[List of stews]] |
* [[List of stews]] |
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* [[Skippers Seafood & Chowder House]] – a restaurant chain specializing in seafood and chowder |
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{{div col end}} |
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==References== |
==References== |
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{{reflist|30em|refs= |
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{{Reflist}} |
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<ref name="Joy of Cooking 1997">{{cite book | last=Rombauer | first=I.S. | last2=Becker | first2=M.R. | last3=Becker | first3=E. | last4=Guarnaschelli | first4=M. | title=JOC All New Rev. – 1997 | publisher=Scribner | year=1997 | isbn=978-0-684-81870-2 | url=http://books.google.com/books?id=tbyW2LeXIOkC&pg=PA110 | accessdate=18 January 2016 | page=110}}</ref> |
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<ref name="Alper 2008 p. 284">{{cite book | last=Alper | first=N. | title=The Everything Easy Gourmet Cookbook | publisher=F+W Media | year=2008 | isbn=978-1-60550-432-2 | url=http://books.google.com/books?id=RNCQ9j6uOdUC&pg=PA284 | accessdate=18 January 2016 | page=284}}</ref> |
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<ref name="Brody Flaste 1994">{{cite book | last=Brody | first=J.E. | last2=Flaste | first2=R. | title=Jane Brody's Good Seafood Book | publisher=Norton | year=1994 | isbn=978-0-393-03687-9 | url=http://books.google.com/books?id=6cm5PbFBb_UC&pg=PA194 | accessdate=18 January 2016 | page=194}}</ref> |
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<ref name="Tilley 2011">{{cite book | last=Tilley | first=M. | title=Hold That Hidden Salt!: Recipes for Delicious Alternatives to Processed, Salt-heavy Supermarket Favourites | publisher=Formac Publishing Company Limited | year=2011 | isbn=978-0-88780-952-1 | url=http://books.google.com/books?id=6nYMYDNajV8C&pg=PA58 | accessdate=19 January 2016 | pages=58–59}}</ref> |
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<ref name="Thorne Thorne 2000">{{cite book | last=Thorne | first=J. | last2=Thorne | first2=M.L. | title=Serious Pig: An American Cook in Search of His Roots | publisher=Farrar, Straus and Giroux | year=2000 | isbn=978-1-4668-0598-9 | url=http://books.google.com/books?id=-NB1__3RQgsC&pg=PA309 | accessdate=19 January 2016 | page=309}}</ref> |
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<ref name="Thomas 2014">{{cite book | last=Thomas | first=L. | title=Confessions of a Soup Nazi | publisher=Xlibris Corporation LLC | year=2014 | isbn=978-1-5035-1532-1 | url=http://books.google.com/books?id=q0-_BQAAQBAJ&pg=PA15 | accessdate=19 January 2016 | page=15}}</ref> |
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<ref name="TODAY.com 2015">{{cite web | title=Smoky bacon adds extra richness to creamy New England clam chowder | website=[[Today (U.S. TV program)|Today]] | date=10 December 2015 | url=http://www.today.com/recipes/new-england-clam-chowder-t60676 | accessdate=19 January 2016}}</ref> |
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}} |
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==Bibliography== |
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*{{cite book|last= Hooker |first=Richard James |title=The Book of Chowder|url=https://books.google.com/books?id=dWNACFO5zZwC&printsec=frontcover|date=January 1978|publisher=Harvard Common Press|isbn=978-0-916782-10-8|ref=harv}} |
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*{{cite book|last1= Walker |first1=Jake |last2= Cox |first2=Robert S. |author3=Jacob Walker|title=A History of Chowder: Four Centuries of a New England Meal|url=https://books.google.com/books?id=u0Y6co7LB_EC&printsec=frontcover|year=2011|publisher=The History Press|isbn=978-1-60949-259-5|ref=harv}} |
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==Further reading== |
==Further reading== |
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*{{cite book|year=1967 |title=Dictionary of American Slang |first1=Harold |last1=Wentworth |first2=Stuart Berg |last2=Flexner |authorlink2=Stuart Berg Flexner |publisher=[[Thomas Y. Crowell]] |location=New York |isbn=0-690-23602-6 |quote= |
* {{cite book|year=1967 |title=Dictionary of American Slang |first1=Harold |last1=Wentworth |first2=Stuart Berg |last2=Flexner |authorlink2=Stuart Berg Flexner |publisher=[[Thomas Y. Crowell]] |location=New York |isbn=0-690-23602-6 |quote=''Chowderhead'' definition, in use since {{circa|1835}} }} |
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*{{cite book|year=1980 |title=A History of Edwards County, Illinois |volume=1 |author=Edwards County Historical Society |publisher=Higginson Book Company |isbn=0-88107-219-2 |
* {{cite book|year=1980 |title=A History of Edwards County, Illinois |volume=1 |author=Edwards County Historical Society |publisher=Higginson Book Company |isbn=0-88107-219-2}} |
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* [http://scua.library.umass.edu/chowder/ The New England Chowder Compendium]. Beatrice McIntosh Cookery Collection. University of Massachusetts. |
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* {{cite book | url=https://books.google.com/books?id=RcVXGAdG1uEC&printsec=frontcover | title=50 Chowders | publisher=Simon and Schuster | date=2000 | accessdate=18 January 2016 | author=White, Jasper|isbn=0684850346}} |
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==External links== |
==External links== |
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{{wikimedia|collapsible=true|c=Category:Chowder|d=Q1076824|v=no|q=no|n=no|voy=no|species=no}} |
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{{wiktionary}} |
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*[http://whatscookingamerica.net/History/ChowderHistory.htm A history of Chowder]. Linda Stradley. 2004. |
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{{Commons category}} |
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* [http://www.library.umass.edu/spcoll/chowder/ The New England Chowder Compendium] |
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* [http://whatscookingamerica.net/History/ChowderHistory.htm A history of Chowder] |
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{{seafood}} |
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[[Category:Cream soups]] |
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[[Category:American cuisine]] |
[[Category:American cuisine]] |
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[[Category:Cream soups]] |
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[[Category:Soups]] |
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[[Category:Stews]] |
[[Category:Stews]] |