Chowder

Chowder

By
From
Encyclopedia of Food and Cookery

A thick fish or seafood soup to which salt pork or bacon and diced vegetables are added, cream or milk making up part of the stock. It takes its name from the French word for pot or cauldron, chaudière, but is now more associated with New England and Newfoundland. Manhattan clam chowder and New England clam chowder vie with each other for popularity in the US.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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