Chowder is a thick soup prepared with

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

, a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or Cooking oil, oil on the stove top, blended until smoo ...

, and

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

Oyster cracker Oyster crackers are small, salted crackers, typically rounds about in diameter, although a slightly smaller hexagonal variety is also common. Oyster crackers are often served with oyster stew and clam chowder and have a flavor similar to salti ...

s or

saltines A saltine or soda cracker is a thin, usually square, cracker, made from white flour, sometimes yeast (although many are yeast-free), fat, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations over its surfac ...

may accompany chowders as a side item, and cracker pieces may be dropped atop the dish.

Clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. It is believed that clams were used in chowder because of the relative ...

from

New England New England is a region consisting of six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the ...

is typically made with chopped

clam Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

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 often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley;

corn chowder Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, s ...

, which uses corn instead of clams; various

fish chowder Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is ...

s; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially

Atlantic Canada Atlantic Canada, also called the Atlantic provinces (), is the list of regions of Canada, region of Eastern Canada comprising four provinces: New Brunswick, Newfoundland and Labrador, Nova Scotia, and Prince Edward Island. As of 2021, the landma ...

and New England.

Etymology

The origin of the term ''chowder'' is obscure. One possible source is the French word ''chaudron'', the French word for

cauldron A cauldron (or caldron) is a large cookware and bakeware, pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in r ...

, the type of cooking or heating stove on which the first chowders were probably cooked. ''Chodier'' was also a name for a cooking pot in the Creole language of the French Caribbean islands. Additionally, a Portuguese, Brazilian, Galician and Basque fish and shellfish stew is known as ''caldeirada'' which appears to have a similar etymology. Another possible source of the word "chowder" could be the French dish called ''chaudrée'' (sometimes spelled ''chauderée''), which is a thick fish soup from the coastal regions of

Charente-Maritime Charente-Maritime (; Poitevin-Saintongeais: ''Chérente-Marine''; ) is a Departments of France, department in the French Regions of France, region of Nouvelle-Aquitaine, on the country's west coast. Named after the river Charente (river), Charen ...

and

Vendée Vendée () is a department in the Pays de la Loire region in Western France, on the Atlantic coast. In 2019, it had a population of 685,442.Cornwall Cornwall (; or ) is a Ceremonial counties of England, ceremonial county in South West England. It is also one of the Celtic nations and the homeland of the Cornish people. The county is bordered by the Atlantic Ocean to the north and west, ...

and

Devon Devon ( ; historically also known as Devonshire , ) is a ceremonial county in South West England. It is bordered by the Bristol Channel to the north, Somerset and Dorset to the east, the English Channel to the south, and Cornwall to the west ...

the

dialectal A dialect is a variety of language spoken by a particular group of people. This may include dominant and standardized varieties as well as vernacular, unwritten, or non-standardized varieties, such as those used in developing countries or iso ...

word "jowter" was used to describe hawkers, particularly fishmongers, which later turned into "chowder" and "chowter". However, this is not cited by the

Oxford English Dictionary The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first editio ...

as a possible source due to controversy regarding the origins of the dish itself. The earliest citation the ''OED'' gives for the word used in its current sense of a fish-based stew is American.

History

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of

hardtack Hardtack (or hard tack) is a type of dense Cracker (food), cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyage ...

. Chowder was brought to

North America North America is a continent in the Northern Hemisphere, Northern and Western Hemisphere, Western hemispheres. North America is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South Ameri ...

with immigrants from England and France and seafarers more than 250 years ago. It became popular for its flavour, and is now used widely for its simple preparation. An early description of chowder is found in the journal kept by the young botanist

Joseph Banks Sir Joseph Banks, 1st Baronet, (19 June 1820) was an English Natural history, naturalist, botanist, and patron of the natural sciences. Banks made his name on the European and American voyages of scientific exploration, 1766 natural-history ...

, who visited English and French

Labrador Labrador () is a geographic and cultural region within the Canadian province of Newfoundland and Labrador. It is the primarily continental portion of the province and constitutes 71% of the province's area but is home to only 6% of its populatio ...

fisheries in 1766. Banks gives an account of chowder, which he described as "Peculiar to this Country", and its preparation. Even though it was unfamiliar, he stated that "when well made a Luxury that the rich Even in England at Least in my opinion might be fond of It is a Soup made with a small Quantity of salt Pork cut into Small Slices a good deal of fish and Biscuit Boyled for about an hour". Chowder was not utterly unfamiliar in England at the time, as in ''Sir Launcelot Greaves'' (1762)

Tobias Smollett Tobias George Smollett (bapt. 19 March 1721 – 17 September 1771) was a Scottish writer and surgeon. He was best known for writing picaresque novels such as ''The Adventures of Roderick Random'' (1748), ''The Adventures of Peregrine Pickle'' ...

has one character state, "My head sings and simmers like a pot of chowder". A Manx sailor in his memoirs recalls a meal made aboard a British ship on a voyage through the Caribbean in 1786: "....we frequently served up a mess called ''chowder'', consisting of a mixture of fresh fish, salt pork, pounded biscuit and onions; and which, when well seasoned and stewed, we found to be an excellent palatable dish." Cookbooks of the period included recipes for "Chowder, a Sea Dish" which might be thicker than a soup: in 1830 an English baked dish made with salmon and potato was called a chowder. 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 custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a "chaudière". The Native Americans adopted it as "chawder", and the name (and the dish) eventually became "chowder" in the

United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ...

. After the Revolutionary war, the

fourth of July Independence Day, known colloquially as the Fourth of July, is a federal holiday in the United States which commemorates the ratification of the Declaration of Independence by the Second Continental Congress on July 4, 1776, establishing th ...

was celebrated with picnics, fireworks, dances and dinners. The foods served varied according to the customs of each region. Chowder was one of the dishes commonly served for the celebrations in the northern United States. In the United States, early chowder making is traced to

. It was a bowl of simmering chowder by the seaside that provided in its basic form "sustenance of body and mind – a marker of hearth and home, community, family and culture". It 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 favourite recipe was "chowder master". "Symbolically, functionally, mnemonically or dynamically" chowder has become a community-defining symbol for New Englanders. Etta M. Madden and Martha L. Finch observe that chowder provides "visceral memories that provided feelings of familiarity, comfort and continuity". A recipe formulated and published in 1894 by

Charles Ranhofer Charles Ranhofer (November 7, 1836 in Saint-Denis, FranceOctober 9, 1899 in New York) was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of ''The Epicurean'' (1894),Charles Ranhofer (1 ...

, a famous chef of

Delmonico's Delmonico's is a series of restaurants that have operated in New York City, and Greenwich, Connecticut, with the present version located at 56 Beaver Street in the Financial District, Manhattan, Financial District of Manhattan. The origin ...

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. Others in the same family, totally different from the New England clam chowder, are: "Fulton Market style", introduced in 1904 and made from clams, tomatoes,

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, ...

, red pepper, and

Worcester sauce Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century ...

; a "Vegetable Clam Chowder" introduced in 1929 and made of clams, chopped onions, diced carrots,

stewed tomatoes Stewed tomatoes is a dish made by cooking tomatoes in a stew. It is often cooked with garlic and herbs, and consumed with bread or meat. It is eaten as either a main dish or a side dish. Stewed tomatoes are sometimes prepared in the United States ...

, and

thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

; "Coney Island Clam Chowder"; "New York Clam Chowder"; and "Manhattan Clam Chowder", a late entry after 1930. In most cases, particularly in the

Maritime Provinces The Maritimes, also called the Maritime provinces, is a region of Eastern Canada consisting of three provinces: New Brunswick, Nova Scotia, and Prince Edward Island. The Maritimes had a population of 1,899,324 in 2021, which makes up 5.1% of ...

, Canadian chowder is thinner and more seafood-forward than its creamier American counterparts.

Types

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

to thicken them. Some of the popular variations 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 traditionally served with oyster crackers; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a

comfort food Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a ...

, especially during the winter months.

Bermuda fish

Considered a

national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...

Bermuda Bermuda is a British Overseas Territories, British Overseas Territory in the Atlantic Ocean, North Atlantic Ocean. The closest land outside the territory is in the American state of North Carolina, about to the west-northwest. Bermuda is an ...

, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is

seasoned Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...

with black rum and a

sherry Sherry ( ) is a fortified wine produced from white grapes grown around the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versio ...

pepper sauce. The dish is of British origin, and was brought to the

New World The term "New World" is used to describe the majority of lands of Earth's Western Hemisphere, particularly the Americas, and sometimes Oceania."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: ...

by the colonists.

Clam

Clam chowder is prepared with

s, diced potato, onion, and sometimes celery. It may be prepared as a cream-style or

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

-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; Rhode Island clam chowder is a broth-style soup without dairy, and alternatively also includes stewed tomatoes which is known as red chowder; 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. Clam chowder may be prepared with fresh,

steamed Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

clams or canned clams. The "clam liquor" from steamed or canned clams may be retained for use in the soup, and fresh or bottled

clam juice Clam juice is a broth derived from steamed clams, which can be consumed on its own or used as an ingredient in various dishes and beverages. Preparation Clam juice is typically prepared from the liquid obtained from Steaming, steamed clams. Clam ...

may be used. January 21 is the National New England Clam Chowder Day in the United States. In the late 1800s clam chowder was introduced in New Zealand as an "American" dish and has become integral to New Zealand cuisine. A variant of New Zealand clam chowder is "pipi chowder", also known as "pipi soup" made with New Zealand surf clams. "Pipi" comes from the indigenous Maori name for the shellfish. Although there are variations in ingredients all New Zealand seafood chowders are made in the style of New England chowders, always with milk and/or cream. File:Clam juice being used in preparation of clam chowder.jpg, Bottled

being used in preparation of clam chowder File:Quail 07 bg 041506.jpg,

New England clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. It is believed that clams were used in chowder because of the relative eas ...

File:Manhattan Clam Chowder 1.jpg,

Manhattan clam chowder Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. It is believed that clams were used in chowder because of the relative ea ...

Corn

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. Some are prepared using meats, such as chicken or bacon. Corn chowder may be prepared with fresh, frozen, or canned corn. File:Roasted Corn and Potato Chowder.jpg, Roasted corn and potato chowder File:Corn chowder with crab 1.jpg,

Corn chowder Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, s ...

with crab

Fish

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. File:Fishchowder.jpg, A bowl of

, with

tilapia Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically mos ...

, red potato, chopped dill, and other ingredients

Smoked salmon

A popular dish in

Pacific Northwest cuisine Pacific Northwest cuisine is a North American cuisine that is found in the Pacific Northwest, i.e. the states of Oregon, Washington, Idaho and Alaska, as well as the province of British Columbia and the southern portion of the territory of Yuk ...

, smoked salmon chowder gets its red color from tomato paste and is prepared with celery, garlic, leeks, chives, potatoes and Alaskan smoked salmon. The best known smoked salmon chowders are made at

Pike Place Market Pike Place Market is a Marketplaces#Types, public market in Seattle, Washington, United States. It opened on August 17, 1907, and is one of the oldest continuously operated public farmers' markets in the United States. Overlooking the Elliott B ...

and by Ivar's Salmon House, both in

Seattle Seattle ( ) is the most populous city in the U.S. state of Washington and in the Pacific Northwest region of North America. With a population of 780,995 in 2024, it is the 18th-most populous city in the United States. The city is the cou ...

Washington Washington most commonly refers to: * George Washington (1732–1799), the first president of the United States * Washington (state), a state in the Pacific Northwest of the United States * Washington, D.C., the capital of the United States ** A ...

Southern Illinois

Southern Illinois chowder, also referred to as "downtown chowder", is a thick

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally,

squirrel Squirrels are members of the family Sciuridae (), a family that includes small or medium-sized rodents. The squirrel family includes tree squirrels, ground squirrels (including chipmunks and prairie dogs, among others), and flying squirrel ...

meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to

burgoo Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins, that originated in Kentucky. It is often prepared communally as a social gathering. It is popular as the basis for civic fundraisers in the Upl ...

and

Brunswick stew Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia and Georgia ...

than coastal chowders.

Seafood

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand using ready-prepared mixed seafood, called "seafood marinara", "marinara mix", or simply "marinara". These terms to describe mixed seafood are unique to New Zealand, Australia, and South Africa and not to be confused with the meaning of "marinara" as in

marinara sauce Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as ''alla marinara'' ('sailor's style' ...

. File:Seafood chowder.jpg, A cream-style seafood chowder at a restaurant, served with

oyster cracker Oyster crackers are small, salted crackers, typically rounds about in diameter, although a slightly smaller hexagonal variety is also common. Oyster crackers are often served with oyster stew and clam chowder and have a flavor similar to salti ...

s in the bowl at left File:Shrimp chowders soups seafood.jpg, A

-style seafood chowder prepared with

shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...

File:Scallops corn chowder.jpg, A cream-style seafood chowder prepared with

scallop Scallop () is a common name that encompasses various species of marine bivalve molluscs in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related famili ...

s and corn

Spiced haddock

Spiced

haddock The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the Family (biology), family Gadidae, the true cods. It is the only species in the Monotypy, monotypic genus ''Melanogrammus''. It is found in the North Atlantic Oce ...

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.

Other types

The White Castle restaurant serves a potato-and-bacon chowder.

Use of preserved clams

In North America, as people moved west, some homemade preparations of traditional chowder used canned or bottled clams when fresh clams were not available. In some places the ingredients were modified based upon other locally available foods such as salmon, corn and chicken.

Commercial varieties

Mass-produced Mass production, also known as mass production, series production, series manufacture, or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. ...

, canned varieties of chowder are manufactured and purveyed to consumers, such as

Campbell's The Campbell's Company (doing business as Campbell's and formerly known as the Campbell Soup Company) is an American company, most closely associated with its flagship canned soup products. The classic red-and-white can design used by many Campb ...

and Progresso's New England Clam Chowder, among other brands.

References

Bibliography

* *

External links

Linda Stradley. What's Cooking America. 2004. {{authority control American soups American stews Cream soups English soups Fish stews French soups New Zealand soups