What exactly is a chowder?
Are there other names which mean essentially the same thing. If there is a univeral process that goes into the making of a chowder that distinguishes a chowder, what is it? Are there some sorts of food produce conducive to "chowdering" and others that are not? Is there a list of chowder types somewhere? I ask because I sense that all of those elements would go into a good definition--not just a dictionary definition--of what makes for good chowders.
Best Answer
According to Food Network and chowhound.com, chowders are thick, usually cream- or milk-based soups with chunks of vegetables and/or fish. A cream soup is generally pureed, a thinner consistency and smooth, with no chunks of food.
Food Network also notes the regional aspects, in that the Northeast seafood-based chowders are more common, while further inland meat-based soups are more prevalent. http://www.foodnetwork.com/how-to/chowder-and-soup/index.html
Chowder's roots are in the Northeast, with the most popular being New England Clam Chowder. It has been said that the soup took its name from a type of French cooking vessel, the chaudiere. But the French can't claim responsibility for this truly is an American tradition. Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, and Manhattan Clam Chowder doesn't have any milk or cream, but has a tomato base instead. As chowders pop up across the country, they have taken on many different ingredients but most people still expect a chunky, creamy soup. So whether it's corn chowder or seafood chowder, it will not be a smooth puree and it will not be thin and wimpy.
PreparedPantry.com describes chowder attributes:
A chowder is a thick, rich, chunky soup usually made with a white sauce base though Manhattan chowders have a tomato base. Originally, it was a fishermen’s stew made with seafood but today, vegetable chowders are common such as corn chowder and potato chowder.
Chowders typically have five parts:
The vegetables or seafood, the focal ingredient of the soup.
Ancillary ingredients which may include cream, diced onions, bacon, or herbs.
The cooking liquid—usually broth or stock.
A thickening agent—usually cornstarch, flour, or potatoes.
Seasonings including salt and pepper.
http://www.preparedpantry.com/Recipes/How-to-Make-Chowder.htm
Pictures about "What exactly is a chowder?"
What classifies a soup as a chowder?
What is Chowder? A chowder is a rich, hearty soup with seafood or chicken that starts with a base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes. Most chowders are creamy, but one in particular-Manhattan clam chowder-has a tomato base.What makes a chowder a chowder and not a soup?
Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.How is chowder different from cream soup?
Basically, chowder is a thicker kind of soup as it is cream-based while soup, in general, is usually made much thinner and has broth.Why is it called chowder?
Chowder has its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot. The word calderia also gave us cauldron, and in French became chaudiere. It is also thought to come from the old English word jowter (a fish peddler).WAIT... Remember Chowder?
More answers regarding what exactly is a chowder?
Answer 2
In tribute to French origins, can I suggest that chowders are soups that begin with a roux. Rhode Island chowder is thick but clear - it contains butter, but no cream or tomato. It does start with a butter/flour base.
Answer 3
Thickened with potatoes. No roux necessary. Manhattan clam "chowder" if done well, is also thickened with pureed potatoes with chunks of potato thrown in as well.
Answer 4
I’m 68 and I’ve been cooking since I was 3. From everything I've learned to answer your question. Quite simply chowders are made with heavy cream, or flour based roux. Where soups are made with milk and no roux. Hope this actually answered the question you actually asked.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Max Vakhtbovych, FOX, cottonbro, Brett Sayles