Topic · Seafood Soups Mastery
About Chowder Soups
Derived from the French word ‘chaudière’ that means the cooking pot in which it is cooked and from the Latin word ‘caldaria’ that is similar to the English cauldron.
As a word derived from a New England word, ‘chowder’, originated in Newfoundland from the Breton fisherman and was made with the catch of the day along with other foods that were available and cooked in a large pot. It is to be speculated whether the fish soup itself such as Bouillabaisse came from Newfoundland. Yet another possibility opens out the fact that chowder may have been derived from the Old English word, ‘jowter’ that means fisherman or one who sells fish.
Seafood on ice
Pork, potatoes, and onions can be included in chowders, though the classic version was made from seafood with chunky, rich, and thick soups also coming under the category of chowders. Manhattan is popularly known for its various chowders that are cooked like a hearty broth. Corn, vegetables, shellfish, and fish are the main flavoring ingredients for preparing chowder. Vegetables should be rinsed well, peeled and trimmed before being cut into small and even-sized pieces so that they will be cooked thoroughly.
A broth that is seasoned well with a full-body, water, and stock should be kept ready. The liquid should be brought to a simmer with the required ingredients, aromatics and seasoning to give it flavor. Recipes should be referred to for specific guidance.
Chowders acquire their texture from thickeners such as potatoes and flour. Garnishes, finishing ingredients, seasoning, and final flavoring should be kept ready ahead of time to be added during the final cooking process at the right time. Cream if preferred should be simmered and added to the chowder when it is simmering.
By using the method of thickening called singer (san’-je), the flour that is used to thicken traditional chowder is prepared or cooked with the aromatic unlike the method used for making velouté where it is cooked separately. When cooking the aromatics, more fat is used for the singer method as this is important to successfully complete it. As the Roux would be hot, the liquid that should be added must be at room temperature or it should be cool in order for the Roux not to turn lumpy. When the liquid is being added it is necessary to stir continuously so that the chowder has a smooth texture with the finished liquid.
