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Chowder
Category of soups / From Wikipedia, the free encyclopedia
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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.
![]() A seafood chowder prepared with shrimp and corn | |
Type | Soup or stew |
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Main ingredients | Seafood or vegetables, often milk or cream |
Variations | New England clam chowder, seafood chowder, corn chowder, potato chowder |