Chowder

Chowder
Potato and corn chowder

In North America Chowder is a generic name for a wide variety of seafood and/or vegetable stews and thickened soups, often with milk- and/or cream. Some varieties are traditionally thickened with crushed ship biscuit instead of flour, which is more usual. New England clam chowder - perhaps the best known chowder - is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream, and typically omits potatoes; Corn chowder; a wide variety of fish chowders; and potato chowder, which is often made with cheese.

Origin of the term is obscure. One possible source is French chaudière, the type of pot in 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.)[1] Another possible source is the Old English word iowter, meaning "fishmonger".

The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1]

Fish chowder, corn and clam chowder, continue to enjoy popularity in New England and Atlantic Canada.

Types of chowder

See also

  • Cioppino, a fish stew derived from Italian cuisine
  • Jeongol, a chowder-like stew in Korean cuisine

References

  1. ^ a b Hooker, Richard James (1978). The Book of Chowder. Harvard Common Press. p. 2. ISBN 0916782107. http://books.google.com/books?id=dWNACFO5zZwC&lpg=PA87&dq=%22Chowder%22&pg=PA2#v=onepage&q&f=false. 
  • Wentworth, Harold; Flexner, Stuart Berg (1967). Dictionary of American Slang. New York: Thomas Y. Crowell. ISBN 0690236026. ""Chowderhead" definition, in use since c. 1835" 
  • Edwards County Historical Society (1980). A History of Edwards County, Illinois. 1. Higginson Book Company. ISBN 0881072192. 

External links


Wikimedia Foundation. 2010.

Игры ⚽ Нужен реферат?

Look at other dictionaries:

  • Chowder — Titre de la série Chowder. Titre original Chowder Genre Série d animation, comédie satirique, Créateur(s) C.H. Greenblat …   Wikipédia en Français

  • Chowder — puede referirse a: Chowder, una variedad de sopas. Chowder, una serie de televisión creada por Cartoon Network. Chowder, Personaje de la pelicula Monster House Esta página de desambiguación cataloga artículos relacionados con el mismo título …   Wikipedia Español

  • Chowder — Chow der (chou d[ e]r), n. [F. chaudi[ e]re a kettle, a pot. Cf. {Caldron}.] 1. (Cookery) A dish made of fresh fish or clams, biscuit, onions, etc., stewed together. [1913 Webster] 2. A seller of fish. [Prov. Eng.] Halliwell. [1913 Webster]… …   The Collaborative International Dictionary of English

  • Chowder — Chow der, v. t. To make a chowder of. [1913 Webster] || …   The Collaborative International Dictionary of English

  • chowder — 1751, apparently named for the pot it was cooked in: Fr. chaudière a pot (12c.), from L.L. caldaria (see CALDRON (Cf. caldron)). The word and the practice introduced in Newfoundland by Breton fishermen, and spreading thence to New England. The… …   Etymology dictionary

  • chowder — ☆ chowder [chou′dər ] n. [Fr chaudière, a pot < LL caldaria: see CALDRON] a thick soup made variously, but usually containing onions, potatoes, and salt pork, sometimes corn, tomatoes, or other vegetables, and often, specif., clams or fish and …   English World dictionary

  • Chowder — New England Clam chowder Chowder ist eine amerikanische Bezeichnung für eine dickflüssige Fischsuppe oder eine Suppe mit Muscheln oder anderen Meeresfrüchten, wobei Clam chowder die bekannteste ist. Mittlerweile wird chowder auch als Oberbegriff… …   Deutsch Wikipedia

  • chowder — /chow deuhr/, n. a thick soup or stew made of clams, fish, or vegetables, with potatoes, onions, and other ingredients and seasonings. [1735 45, Amer.; < F chaudière pot, kettle < LL caldaria CAULDRON] * * * ▪ food  in North American cuisine,… …   Universalium

  • chowder — I. transitive verb Date: 1732 to make chowder of II. noun Etymology: French chaudière kettle, contents of a kettle, from Late Latin caldaria more at cauldron Date: 1751 a soup or stew of seafood (as clams or fish) usually made with milk or… …   New Collegiate Dictionary

  • chowder — n. (AE) clam; corn; fish chowder * * * [ tʃaʊdə] corn fish chowder (AE) clam …   Combinatory dictionary

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”