Chowder (food thread sorry)

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what makes a chowder a chowder? some are red and some are white!!!

also, post your favourite chowder recipe please. plus canned chowder s/d.

― ken c (ken c), Thursday, 26 August 2004 11:25 (twenty-one years ago)

i had a can of campbell's manhatten clam chowder in new york and that was nice. as well as having the same thing but not from a can from this posh supermarket place on... 8th (or 7th) ave? near chelsea?? i can't remember where exactly it was (it was on the street that union square is)

― ken c (ken c), Thursday, 26 August 2004 11:27 (twenty-one years ago)

I'm no american but isnt it something to do with the thickener? Cornflour, like its made like a soupy stew?

― Trayce (trayce), Thursday, 26 August 2004 11:29 (twenty-one years ago)

chowder = thickend with potato iirc and has milk/cream also.

and why are you sorry?

― Porkpie (porkpie), Thursday, 26 August 2004 11:30 (twenty-one years ago)

ChowDARE? ChowDARE? It's Chowdah! Say it! Say it!

― dave225 (Dave225), Thursday, 26 August 2004 11:30 (twenty-one years ago)

chowdare, you say it.

― ken c (ken c), Thursday, 26 August 2004 11:31 (twenty-one years ago)

i dunno, food threads get shot down in flames every now and then i just apologised in advance in case of any backlash... potatoes thickener i see! i'm going to try make some one of these days.

― ken c (ken c), Thursday, 26 August 2004 11:32 (twenty-one years ago)

nah, food threads are the best. If you boil potatoes they release starch thus thickening the liquid, you can also thicken things using potato flour. Chowder usually boild the potato in the soup an dthen you mash it giving a good thick base.

― Porkpie (porkpie), Thursday, 26 August 2004 11:37 (twenty-one years ago)

Fry the potatoes in teeny cubes gently with some finely chopped onion until everything's a bit golden, then bung in whatever else you want in the soup (I'm a fan of kippers or smoked haddock), and cook until it falls apart and the potatoes are really squidgy. You can then liquidise it or just leave it a bit lumpy, but then add some milk.

― Liz :x (Liz :x), Thursday, 26 August 2004 11:39 (twenty-one years ago)

Ah potato! Nice. Now I'm hungry :(

― Trayce (trayce), Thursday, 26 August 2004 11:39 (twenty-one years ago)

it's good to chuck some potato in when you cook lentils too, it certainly adds something

― Porkpie (porkpie), Thursday, 26 August 2004 11:40 (twenty-one years ago)

i'm trying to remember how i did mine, it involved rice and creamed sweetcorn for thickness, rather than potato i think...

― CarsmileSteve (CarsmileSteve), Thursday, 26 August 2004 11:47 (twenty-one years ago)

I live in the land of chowdah. Quauhaug chowdah. If it's red, it isn't chowder in my book.

― Maria D. (Maria D.), Thursday, 26 August 2004 12:51 (twenty-one years ago)

Chelsea Market, Ken?

There is a large section on 'what makes a chowder a chowder?' in this fine book. Apparently a hotly disputed topic.

― Paul Eater (eater), Thursday, 26 August 2004 13:06 (twenty-one years ago)

http://www.hollyeats.com/AuntCarries.htm makes the greatest clam chowder (chowda, chowdah) known to man. And the clamcakes aren't bad, either.

― x j e r e m y (x Jeremy), Thursday, 26 August 2004 13:21 (twenty-one years ago)

yeah, make a savory thing in butter first (onions, garlic, celery, leek), then add your key ingredient (best it's seafood)with appropriate stock (ie seafood, or whatever you're making). Salt n pepper. then simmer for an hour. a little sugar, then at the end, without boiling, add some cream, or if you're about non-cal, use half n half.

― paulhw (paulhw), Friday, 27 August 2004 03:42 (twenty-one years ago)

Jeremy is on the motherfucking mark. I miss Rhode Island when I crave chowder. Anything I get here in New York just isn't quite right. Another great chowder place in RI is Seven Sea's Chowder House, which was on the way to my grandparents house on Warwick Neck.

― Ian c=====8 (orion), Friday, 27 August 2004 03:46 (twenty-one years ago)

eight years pass...

i can't really get good clams in california. should i make the "down-east haddock chowder" or the "rhode island fish chowder" in the new england heritage cookbook?

― freelance helgenberger (get bent), Sunday, 11 August 2013 03:16 (twelve years ago)

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