A chowder is a creamy, rich-flavored soup, which has similar ingredients to a stew because it contains the bulky. Vegetables, seafood and cream are ingredients typical fish soup. Chowder traditionally made of fat and is thickened with crushed crackers. There are many different types of soup today, poultry, fish or meat, as their base.
Chowder were initially by local fishermen, the fish samples that you can cook in large pots and throw caught would be createdthem with potatoes and vegetables. Americans adopted this type of seafood stew from the French settlers in the northern colonies. The stewpot was called a chaudiere, and this word eventually became "chowder."
Chowder recipes were written down as early as in the late eighteenth century, although the British were making fish stews and chowders before they became popular in the United States.
Types of Chowders
Clam chowder and corn chowder are very popular types of chowder recipes. There are two different types of clam chowder. A Manhattan style clam chowder uses pureed tomatoes as a base. A New England style clam chowder uses cream as a base. Clam chowder dates back to the early nineteenth century and clams were used because they were abundant in the new colonies. Cooks experimented with the basic recipe by adding cream and other ingredients.
A chowder does not have to include seafood and it is thought that many chowder recipes were invented because cooks were using whichever ingredients happened to need using up in the kitchen. A bisque is a pureed form of a chowder.
Recipe for Cheesy Cod Chowder with Pumpkin
The following recipe combines fresh fish with milk, cheese, pumpkin, potatoes, onion, and seasonings, for a really tasty chowder. If you do not have cod, you can use haddock fillets instead. This cod chowder recipe makes enough to serve six to eight people, and it is a really hearty and warming Bowl.
What you need:
1 pound cod fillets
3 tablespoons flour
1 bay leaf
1 teaspoon salt
1 / 4 teaspoon black pepper
1 cup peeled, diced potatoes
1 cup peeled, diced pumpkin
2 cups shredded Cheddar cheese
1 stalk celery, chopped
1 / 2 cup chopped yellow onions
1 / 4 teaspoon thyme
1 / 4 cup butter
5 1 / 2 liter of milk
How-to:
Put the cod in a pan and add celery, 1 1 / 2 liter of milk, thyme and bay leaf. Cover the pan and cook over low heat to fishabout 15 minutes, then remove from the pan. Remove bones and skin from fish and cut into long 1 / 2 cm pieces. Keep the cooking liquid fish
Melt the butter in a pan and fry the onion in it. Mix flour, salt and pepper and remove to take the mixture from the heat. Add the liquid from the fish, the rest of milk and potatoes. Chowder Cook for 5 minutes uncovered.
Add the pumpkin and cook for another 10 minutes or until potatoes are tender. Mixin the cheddar and cook until it melts. Add the fish to the chowder, warm it through and serve.
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