Chowder Soup

The Chowder Soup, which is created with cream and shellfish, is one of the most classic soups in North America. However, it has a European origin, having been discovered in the 16th and 17th centuries on the French coast and in the southeast of England. A fish and seafood soup resembling today's chowder was served to sailors upon their return after long voyages.

A chowder is a cream- or milk-based soup made with ingredients including potatoes, sweet corn, smoked haddock, clams, and shrimp, among others. Some cream-style chowders are made without cream using milk and a roux as a thickener.

The soup was introduced to America with British colonization, and since the 17th century, recipes for this dish have been discovered all throughout the continent. Even a specific day has been designated on the American calendar to honor National Chowder Soup Day.

There are various variations of this well-known soup available across the nation, including New England Clam Chowder (with potatoes and onions), Manhattan Clam Chowder (with tomato broth in place of sour cream), and Rhode Island Clam Chowder (with bacon and shellfish).

Country: USA