What is CHOWDER?

Answer 1

beaney... and littltre... are correct as far as they go but there is more. White chowders of Quebec and the Canadian Maritimes often lack onion and salt pork (or rendered bacon) and are thereby much blander than New England Style (which is considered as THE epitome of chowder around the world). In New England itself there has developed some variation: In Maine and Cape Cod one is most likely to be seved the creamier, thickened version but in Boston and much of the nearby Atlantic coast it is thinner, made with more milk and less cream (but still as delicious).
A few years ago chefs in New Orleans and the Pacific coast started to make a "New England Style" with herbs and carrots and celery which also became popular, and in New Mexico a "New England" corn chowder to which chilis were added (now often called "Southwestern Chowder"). Finally, in Rhode Island there is a version a bit Manhattany called "Rhode Island White" in which the liquid is mostly clam and mussel juice, and the tomatoes are in pieces.

Answer 2

Chowder is a type of rich soup, usually made with seafood, vegetables, and cream. Traditionally, chowder includes a base of bacon and is thickened with broken up crackers, although variations of the dish with slightly different ingredients are made in many seafaring communities. Often likened to a stew, chowder is thick with chunks of ingredients, and has a very hearty, warming flavor. In the United States, chowder is frequently made with clams, and two varieties are very popular: New England style clam chowder, which uses cream, and Manhattan style, which uses a base of pureed tomatoes


HOPE THIS HELPS!!

Answer 3

Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels. The most accepted etymology for the word chowder comes from the pot in which it is cooked. The French word chaudière translated means "a pot," developed from chaud, "hot" (also related to the Latin Calderia and English Cauldron). The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen — who would throw portions of the day's catch and other available foods into a large pot — introduced the word, and perhaps the fish soup itself (compare bouillabaisse). Another possible origin for the word Chowder is derived from the Old English "jowter", which means fishmonger (one who peddles fish).

Fish chowder, along with corn and clam chowder, continues to enjoy popularity in New England.

Answer 4

Chowder is a stew, either creamy or in a red tomato broth, usually with fish or seafood where all the ingredients are chopped at about the same size.

Chowder usually contains onions, celery, and potatoes, and sometimes corn, all about 1/4 to 1/3 inch dice.

I make creamy chowder using crabmeat with added cilantro and hot pepper. delicious.

Answer 5

Chowder is a thick soup, especially one made with seafood or fish.
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Answer 6

its a thick soup as in clam chowder

Answer 7

In my house it's thick soup with fish, clams or oysters

Answer 8

fish soup mate,normally done with clams

Answer 9

thick soup or stew containing clams or fish

Answer 10

I can't better Beaney's answer. That says it all. Apart from "lovely soup" !