Quail 07 bg 041506.jpg Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels. Chowder is often commonly associated with New England cuisine.

The most accepted etymology for the word chowder comes from the pot in which it is cooked. The French word chaudière translated means "a pot," developed from chaud, "hot" (also related to the Latin Calderia and English Cauldron). The word "chowder" is a New England word that came from Newfoundland, where Breton fishermen — who would throw portions of the day's catch and other available foods into a large pot — introduced the word, and perhaps the fish soup itself (compare bouillabaisse). Another possible origin for the word Chowder is derived from the Old English "jowter", which means fishmonger (one who peddles fish).

The recipe below for "New England chowder" is a fish chowder, which along with corn and clam chowder continues to enjoy popularity in New England.

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L.A. Times - Food & Dining

Could that be ice in my soup?
Wed, 29 Aug 2007 00:00:00 -0700
This August 2007 article suggested chilling out -- with a bowl of naeng myun, the served-cold Korean specialty with springy noodles and a tangy broth. Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.
High-end restaurants on a tightrope of economic uncertainty
Wed, 08 Oct 2008 00:00:00 -0700
Celebrity chefs behind Melisse, Anisette, Craft and other deluxe dining spots try to lure recession-wary diners. PEOPLE always have to eat, but do they have to dine out? That's the question Southern California's top chefs are facing after the last few weeks of grim economic news.
Mix and match to create a spice blend all your own
Wed, 08 Oct 2008 00:00:00 -0700
Whether it's a Cajun or charmoula combination, add a fresh dimension to a traditional blend of herbs and spices with your own flavor pairings. Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala garam masala from India, Middle Eastern baharat , Thai green curry paste -- each of these blends of spices and herbs has its origins as a cornerstone of a regional cuisine. Traditionally developed over time and honed through generations, spice blends are calculated combinations of fresh or dry ingredients that create a symphony of flavors. Walk the spice aisle of any store and commercial variations abound.

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