Chowder

Chowder is an American term for a thick fish soup or a soup with mussels and other seafood, with clam chowder is the best known. Meanwhile, Chowder is also used as a generic term for various creamy soups that contain roughly cut vegetables and no fish. The base of the broth is always salt pork or bacon. This kind of soup that is similar to a stew, is common especially in the northeastern United States.

The term chowder is derived from the French word Chaudrée for a soup of the Chaudière, a pot with three legs, standing directly over the fire.

The oldest American recipes exist for Fish chowder with cod. Historians believe that French sailors have brought their way of preparing fish soup in the 17th and 18th century to New England and Nova Scotia. They used salt pork and hardtack for the broth to thicken. The oldest known recipe appeared in 1751 in the Boston Evening Post Boston. At this time there were no American cookbooks. The first recipe in a cookbook published in 1800 in Amelia Simmons .. In the Oxford English Dictionary, the term first appears 1762nd

In the old recipes, the ingredients of the soup were placed in layers in the pot. Lydia Maria Child mentioned 1832 in her cookbook The American Frugal Housewife first time Clams ( American clams ) as an ingredient and recommends to refine lemon juice, beer and ketchup.

Others

Found in literature, this court in the 1851 novel, Moby Dick by Herman Melville, who has named a chapter after that. Therein eat the protagonists on Nantucket in a small restaurant both Clam Chowder and Cod Chowder.