Fill your soup bowl with a satisfying chowder of tender fish and spring vegetables.
|Photo © Keller + Keller Photography, excerpted from Chowderland|
Chowder began as a fish soup, but, as with many things culinary, the dish has evolved and broadened over the years. Since I needed to come up with some sort of definition of chowder for the book, here’s the one I offer in the opening pages: Chowder is a chunky hearty soup, usually made with salt pork or bacon, onions, potatoes, a main ingredient (often seafood), and a liquid. That’s just the starting point. From there, home cooks and chefs add or subtract, leaving out the pork to create a meatless stew, replacing onions with leeks or garlic, or switching up the liquid, but keeping potatoes as a constant.