Chowder

Chowder

A seafood chowder prepared with shrimp and corn
Type	Soup or stew
Main ingredients	Seafood or vegetables, often milk or cream
Variations	New England clam chowder, seafood chowder, corn chowder, potato chowder
Cookbook: Chowder   Media: Chowder

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders;^[1] and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.