Healing Kitchen

The term chowder (and the related dish) has been on the American scene at least since the early 18th century. Chowder may have its etymological origins in Europe--possibly from the French word chaudiere (a type of stew pot) or perhaps from the old English word jowter (a fish peddler)--but this comforting soup-stew has evolved into something distinctly American. Over the years, the quintessential New England chowder was born: a thick, white soup flavored with salt pork and almost invariably including seafood (often clams) and chunks of potato. The concept of chunky ingredients in a thick soup, however, can be nicely adapted to all manner of chowders, including vegetarian versions. Try one of our chowders listed below.
Date Published: 11/06/2003
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