True products of “The Song of The Stock Pot”, chowders were, probably,
the common ancestors of the more refined cream soups, purees, and bisques. The
word chowder comes from the French “Chaudière”, meaning caldron. Like the Bannock, the chowder originated as
a communal dish-a community fish stew to which (as a means of survival) each
neighbour contributed something; milk, fish, potatoes, crackers, pork or some
seasoning. These contributions were all cooked together in the common
caldron, from which chowder derives its name, and each contributor withdrew his
share of soup when it was ready.
The chowder of today is much the same as the old chowder of our
fore-fathers, and consists of pieces of different vegetables, or fish and
potatoes (there are some that claim that a chowder must contain potatoes,
onions, and celery) cooked in milk (do not use milk, if chowder is to be
stored; use a Veloute instead.), with crackers added just before serving.
©Al (Alex-Alexander) D. Girvan. All rights reseerved.
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