There is something good that comes out of the end of summer…
Every season has a culinary favorite, and fall’s cool temperatures make it a perfect time to warm up to chowders. Easy, versatile and ultra comforting…now we’re talking!
While all chowders are soups — not all soups are chowders!
While soups can be hot or cold, thick or thin, chowder is generally classified as a chunky, warm, hearty soup that is an entire meal…all from one pot! Most chowders are made with lots of cream and butter (whoo hoo!), but there are others that are brothy and have a tomato base. Chowder doesn’t need hours of simmering and there’s not a lot of prep work needed, either…making it perfect for a quick evening meal or a special guest dinner.
The earliest chowders were cooked by a fisherman in large cauldrons using the day’s catch. That’s probably where the name began since the French name for cauldron is chaudron. Others speculate “chowder” came from the Latin word caleria, which means a place for cooking warm food. Regardless, chowder is an oldie but goodie, with recipes dating back to 1751.
Some of our favorite chowders include:
CLAM CHOWDER – one of the most popular chowders, it includes fresh clams, potatoes, onions, celery, and salt pork or bacon. There are two types of clam chowders — New England or Boston Clam Chowder and Manhattan Clam Chowder. And there’s been a fight over which is better going on for ages. We say they are BOTH GREAT! The difference is in the base. New England/Boston includes cream or milk and Manhattan has fish stock and tomatoes for a lighter chowder.
CORN CHOWDER – cream and sweet summer corn are the main ingredients here. It’s similar to clam chowder in that you use potatoes, bacon, etc…but substitute corn for the clams!
CHICKEN CHOWDER – you can use diced chicken breasts but thighs are less expensive AND more flavorful.
POTATO CHOWDER – budget-friendly and delicious!
FISH/SEAFOOD CHOWDER – where it all began. Cod, haddock, halibut, catfish are traditional…but richer fish like salmon or scallops add an upscale flair.
SHRIMP CHOWDER – add the shrimp at the last minute since they cook quickly. You can leave them whole or cut into bite-sized pieces.
Allrecipe.com has a wonderful video to get you started on your chowder-making efforts. Simply substitute meat, fish or corn for the scallops and you can’t go wrong.
Top off your one-pot meal with a simple green salad. And, oyster crackers are a must…but serving your chowder in a bread bowl is even better!
