Chowders have deep roots in New England. Originally named for a French cookpot – the chaudiere – and possibly for the Old English word “jowter” which meant a fish seller, New England chowder traditionally starts with cream or scalded milk, onions, and potatoes but can also contain seafood, corn, and other meat and vegetables.
Clam chowder was well-known in Boston in the 1830s, and was being served at the Union Oyster House in Boston, and even taking a star turn in Moby Dick. These soups are thick and hearty, terrific to warm up with on chilly nights for dinner, or toted to work in a thermos. Let’s look at the classic New England chowder recipes that will keep you warm all winter long.
* Lobster Chowder: Classic lobster chowder starts the same way as other chapters, with potatoes, onions, and milk or cream. This recipe is supposed to be a recipe for leftover lobster meat, though it makes sense to cook lobsters just for this soup. It’s delicious all by itself, but some prefer to add a small amount of basil or whole kernel corn.
* New England Clam Chowder: The classic recipe from Yankee magazine has been used for generations to create a robust and creamy traditional clam chowder that is loaded with clams and potatoes. Traditionally served with crackers to thicken it further, this recipe is sure to please.
* Cod Chowder: this fisherman’s classic supper often features corn, carrots, and celery but is traditionally less sweet than New England clam chowder.
Chowders can be made from just about any meat or vegetable, but it’s with seafood that they genuinely get to shine. The summer might be perfect for lobster rolls and clam rolls, but the winter is made for thick creamy soups to warm you to your toes. Investigate the famous chowders of New England, either in your own kitchen or in some of the region’s best-known restaurants.