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What's in your chowder?
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When Kevin Brown, Paul Cupples and Scott McCarty think chowder,
it's potatoes they see swimming in their steaming soup pot.
Nothing else defines a chowder better, they said.
Chowder is just a soup that has lots of potatoes in it, said
Brown, executive chef at Elizabethtown College, and formerly of the
Hershey Country Club.
It's not necessarily seafood. It's not necessarily thick. And it's
not necessarily creamy.
"Anything goes," Brown said. "But it has to have potat...
Related newspaper, magazine, and journal articles from HighBeam Research
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The power of chowder
Chicago Sun-Times
; March's quick-changing weather is perfect for chowder. Actually, every day is chowder day at Don's Fishmarket in north suburban Skokie. In winter, the restaurant sells about 100 bowls a day of its signature soup, which is a variation on the tomato-based, Manhattan-style chowders. The milk-based New
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They came for chowder and picked Gourmeli's
The Boston Globe
; They came. They ate. And they conquered -- about 10 different kinds of "chowda." People flooded the Charlestown Navy Yard yesterday, their tastebuds yearning for chowder, mostly of the clam kind, and sampled Boston-area restaurants' clam, seafood and even corn chowder at the 11th annual "Chowda"
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CHOWDER TIME.(CAROLINA COAST)
The Virginian Pilot
; Byline: PAUL SOUTH, STAFF WRITER KILL DEVIL HILLS -- AS DECEMBER'S DAYLIGHT hours dwindle to a precious few, chilling cold slices through fleece-lined thermals like Republicans through a budget. Bones and souls creak in the cold. There's only one thing this side of a grandma hug that warms frosted
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Rest barely compare to barley chowder
Oakland Tribune
; I'VE BEEN YEARNING for a bowl of my mother's clam chowder. My chowder experience is extensive. It seems I've spent the last decades tasting and making dozens of different recipes for clam chowder, but in the end it was Mom's chowder that I liked the best. The broth -- made with fresh clams -- is
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Chowder has lively history in America.(Knight Ridder Newspapers)
Knight Ridder/Tribune News Service
; Chowder has a diverse history in North America, provoking strong feelings and often contradictory claims. Even the origin of the word chowder is disputed. About the only certainty is that different kinds of fish stews exist in almost every sea-bound country in the world, and, inevitably, some
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