Chowder is a hearty thick soup that originated in coastal New England. It is traditionally made with a milk or cream base and potatoes, along with vegetables, seafood, or meat. The name “chowder” comes from the French word “chaudière” meaning cauldron, referring to the pots fishermen used to cook their catch of the day. While cream-based chowders are the most well-known, chowder recipes can vary widely across regions and culinary traditions. So does chowder have to contain cream to be authentic?
The Origins and Evolution of Chowder
The earliest chowder recipes dating back to the 18th century consisted of shipboard fare like salt pork, ship’s biscuit, and dried fish simmered together. This was more of a seafood stew rather than the thick, creamy chowder we think of today. Milk, cream, and potatoes were scarce commodities for ship cooks at the time. As chowder spread through New England’s fishing communities, small amounts of milk and butter were added when available to enrich the broth.
The first printed recipes for chowder appeared in American cookbooks in the mid 19th century. By then potatoes had become an indispensable thickener and vegetables like onions made their way into chowder pots. As dairy farms spread through New England, heavier cream-based chowders became popularized in coastal regions like Boston and Rhode Island. Each region developed its own distinct style of chowder recipe.
Major Types of Chowder
Here are some of the main regional chowder styles that developed, with and without cream:
- New England Clam Chowder – Made with milk or cream, potatoes, onions, and clams.
- Manhattan Clam Chowder – Tomato-based broth with clams, vegetables, and no dairy.
- Rhode Island Clam Chowder – Clear broth chowder with clams, potatoes, onions, and celery.
- Seafood Chowder – Mixed seafood like fish, shrimp, clams, oysters, and lobster in a cream base.
- Corn Chowder – Made with fresh corn cut from the cob, potatoes, bacon, and cream.
As chowder spread across North America, additional regional styles emerged like cheeseburger chowder, ham chowder, and salmon chowder suited to local ingredients and tastes.
Modern Definition of Chowder
While chowder originally referred to a seafood stew, the modern definition has come to signify a thick, chunky soup enriched with milk or cream. Chowders are associated with heartiness and comfort, as well as the coastal regions they originated from. The creamy sensation is an essential part of chowder’s appeal and texture.
That said, chowder can be prepared without cream and still be considered authentic. As the earlier evolution shows, seafood chowders began as catch-of-the-day fish stews and only gradually came to include dairy products. A good chowder still starts with a flavorful broth, quality ingredients, and the proper time to let flavors meld and ingredients become tender. The cream or milk enriches and brings everything together.
Guidelines for Preparing Chowder
Here are some general guidelines for making chowder, whether cream-based or not:
- Start with bacon, salt pork, or butter to cook aromatics like onion, celery, garlic.
- Saute vegetables until slightly softened but not fully cooked through.
- Add broth or tomato base along with potatoes and other vegetables.
- Simmer until potatoes are tender before adding seafood or meat.
- Add dairy like milk, light cream, or half-and-half towards the end just before serving.
- Taste and adjust seasonings as needed. Sprinkle with fresh parsley or chives.
Chowder Ingredients
While chowder does not strictly require cream, certain ingredients are essential to making it a proper chowder. Here are some standards:
Thickeners
A quality chowder should be thick and filling. Typical thickeners include:
- Potatoes – The most common way to add body and absorb broth.
- Flour – Whisked into the broth to form a creamy soup base.
- Crackers or Oyster Crackers – Crumbled on top to absorb liquid.
- Cornmeal – Used in small amounts for texture in corn chowders.
Protein and Seafood
Chowders typically showcase fresh, robust flavors from the sea. Common proteins include:
- Clams
- Whitefish like cod, haddock, or halibut
- Salmon
- Shrimp
- Lobster
- Scallops
- Oysters
- Bacon or salt pork
Vegetables
In addition to potatoes, chowders include a variety of aromatics and vegetables:
- Onions
- Celery
- Carrots
- Corn
- Parsnips
- Green peppers
Herbs and seasonings
Chowder flavors bloom with herbs like:
- Thyme
- Bay leaves
- Parsley
- Oregano
- Tarragon
Salt, pepper, smoked paprika, and cayenne also enhance flavors.
Chowder Pairings
Beyond the chowder itself, certain accompaniments complete the experience:
- Oyster Crackers – An iconic crunchy topping to soak up broth.
- Bread or Rolls – Good for dunking into the creamy soup.
- Salad – A green salad balances the richness.
- Wine – A buttery Chardonnay or crisp Sauvignon Blanc works well.
Cream vs. No Cream Chowder Recipes
To demonstrate chowder’s range and possibilities, here are recipes for classic creamy New England Clam Chowder alongside a lighter Tomato Seafood Chowder:
New England Clam Chowder
| Ingredients | Quantity |
|---|---|
| Bacon | 4 slices |
| Onions, diced | 1 cup |
| Celery, diced | 1/2 cup |
| Potatoes, diced | 2-3 large |
| Clams, chopped | 2 lbs |
| Milk or light cream | 1 cup |
| Chicken or fish broth | 4 cups |
| Thyme | 1 tsp |
| Bay leaf | 1 |
| Salt and pepper | To taste |
Instructions:
- Cook bacon until crisp, remove and drain fat, sauté onions and celery in bacon fat until soft.
- Add potatoes, broth, bay leaf, and thyme. Simmer 10-15 min until potatoes are tender.
- Add clams and simmer 3-5 more minutes until clams are cooked through.
- Add cream or milk, crumbled bacon, and season with salt and pepper.
- Simmer briefly to heat through, garnish with parsley.
Tomato Seafood Chowder
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 Tbsp |
| Onions, diced | 1 cup |
| Celery, diced | 1/2 cup |
| Carrots, diced | 1/2 cup |
| Red pepper, diced | 1/2 cup |
| Garlic, minced | 2 cloves |
| Fresh basil, chopped | 1/4 cup |
| Crushed tomatoes | 28 oz can |
| Clam juice | 8 oz |
| Seafood (clams, shrimp, fish) | 1 lb |
Instructions:
- In pot, sauté onions, celery, carrots in oil for 5 min.
- Add garlic and red pepper, cook 2 more min.
- Pour in tomatoes, clam juice, simmer 10 min.
- Add seafood and basil, cook until seafood is opaque.
- Season with salt and pepper as needed.
Conclusion
While cream enriches and defines chowder, it is not an absolute requirement. Chowder started as a humble fisherman’s stew, with cream added later as it became available. A good chowder focuses first on flavorful broth, tender ingredients, and time to allow flavors to meld. Added cream or milk provides the final touch of richness.
Both creamy and tomato-broth chowders have legitimacy as classic New England and Manhattan styles. Part of chowder’s appeal is the many variations cooked across different regions. At its heart, chowder provides hearty comfort food and showcases the best of local catches and harvests.
As long as the guiding principles of flavor, quality, and texture are kept, chowder can run the gamut from simple to elegant. So while cream is a frequent addition, chowder ultimately traces back to the sea and seasons rather than a single ingredient. Cooks have flexibility to put their unique stamp on chowder while keeping it anchored to its coastal heritage.