You may know this dish as one to die for, but what actually is Chowder?
Originating in France however spawning many variants over the world this dish usually consists of seafood as a primary ingredient, typically fish, shrimps or even clam. Along with a subset of vegetables, namely corn placed atop a milk or cream thickened with either cracker shards, such as hardtacks or something known as a roux. A roux is a cooked mix of fats and flour and is fundamental to classical French cooking as it is used in several of their iconic mother sauces.
Being a rather old and relatively simple dish to make, Chowder has taken on many variants to its original recipe granting a diverse showcase of both appearance and taste.
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| Corn & Crab Chowder |
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| New England Clam Chowder |
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| Shrimp Chowder |
References:
https://upload.wikimedia.org/wikipedia/commons/b/b8/Shrimp_and_corn_chowder.jpg
http://cookdiary.net/wp-content/uploads/images/New-England-Clam-Chowder_18588.jpg
http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/image/recipes/sl/07/10/crab-chowder-sl-1662927-x.jpg?itok=F4YQfsr5
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