A Chowder is a satisfying thick fish soup that is said to have taken it’s name from the large, French, three-legged iron cooking pot known as a “chaudiere”. The term is generally applied, here in Ireland, to the classical thick & creamy dish, but the actual Chowder can vary enormously.
There are many styles of making Chowder from the French brasserie style, the traditional cream-based one (which is internationally known as a New England style) to the tomato-based Manhattan style and many other regional variations in between! In truth, this now international fish dish is totally unpretentious and is flexible in it’s use of ingredients. There are no fast rules!
|The three-legged iron cooking pot known as a “Chaudiere”|
I found this poem by ‘Author Unknown’ in an old book and wanted to share it…
This recipe’s method, as far as I can deduce from the poem, goes something like this:
1. Fry off some bacon till crispy. Remove and leave aside.
2. In the bacon fat, brown off some chunky-cut potatoes and sliced onions.
3. Season with pepper, salt & mace. (that bit was easy!)
4. Cut open some bread rolls into pieces and add to the pot. Cover with cream or milk.
5. Add your fish, cut in bite-size, and the crispy bacon strips.
6. Sprinkle in a generous amount of cayenne pepper and cook until the potato is soft.
|This says 1834 but the recipe most certainly dates from before that!|
I’m going to have to just try this out because it really does sound quite delicious!
Don’t forget to Feed the Fish at the bottom of this Post!