Chowders won the voting round by a landslide! If you’d like to see how we selected this dish, you can view the voting thread here:
And the nomination thread here:
I’m not going to define chowder, or narrow the possibilities, here. It can be made of seafood, it can be made of vegetables. There are even quite a few turkey chowders, which may come into play for those in the US who celebrate Thanksgiving in November, and end up with the leftovers. If the recipe calls it a chowder, or you call it a chowder, it belongs in this thread. I imagine that by the end of the month we’ll have come to our own conclusions about what makes a soup a chowder.
When you report on a chowder you make this month, please share your ingredients and your technique. As always, photos are welcome and encouraged. If your recipe is online, it’s fine to share a link, but if you are discussing a published recipe, per Chowhound rules, please don’t post it verbatim.
I will leave you with the oldest known printed chowder recipe, published in the Boston Evening Post on September 23, 1751:
First lay some Onions to keep the Pork from burning
Because in Chouder there can be not turning;
Then lay some Pork in slices very thing,
Thus you in Chouder always must begin.
Next lay some Fish cut crossways very nice
Then season well with Pepper, Salt, and Spice;
Parsley, Sweet-Marjoram, Savory, and Thyme,
Then Biscuit next which must be soak'd some Time.
Thus your Foundation laid, you will be able
To raise a Chouder, high as Tower of Babel;
For by repeating o'er the Same again,
You may make a Chouder for a thousand men.
Last a Bottle of Claret, with Water eno; to smother 'em,
You'll have a Mess which some call Omnium gather 'em.
Happy chowder cooking and eating!
Invite a friend to chime in on this discussion.Email a Friend