I don’t often order Seafood Chowder when I am out. Primarily because I am allergic to Haddock, and even though there may not be pieces of haddock in the chowder itself, it may have been used to make stock. So if I have it, it’ll be homemade.
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. The word chowder comes from the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, then it spread to Nova Scotia, New Brunswick, and New England. The standard New England-style chowder now contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes. This is actually disputed as being a true chowder because of the absence of milk or cream. Eighteenth-century chowders were more varied; meat or poultry chowders were made, and wine, spices, herbs, cider, and other flavourings were often added.