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Chowder is any of a variety of Soup s, 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. 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). Fish Chowder , along with Corn and Clam Chowder , continues to enjoy popularity in New England . Seafood chowder is a traditional and popular dish in Ireland . CHOWDER COMPETITIONS documentary. {Link without Title} {Link without Title} SOUTHERN ILLINOIS CHOWDER The meaning of chowder in Southern Illinois has a completely different meaning from that of the New England meaning of chowder. In Edwards County, Illinois the meaning of chowder is of French-Indian origin and means not only the actual chowder which is eaten, but also the social gathering at which it is made and eaten.. It is very popular in the southern part of the United States and is believed to have been brought to this area by the earliest settlers, or "backwoodsmen'. Traditionally, "chowder time" starts when the tomatoes ripen and closes with the first heavy frost. Chowder is usually cooked outside in large black kettles or cauldrons, ranging in size from 20 to 70 gallons. The various ingredients used in making chowder are added to the boiling water, according to their time for cooking, so that all of the ingredients are done at the same time.Chowder is usually done when the ingredients have cooked up into a fairly thick soup usually four or more hours. The kettles must be stirred almost continuously while cooking so that the chowder does not scorch. The stirring is accomplished with the use of a wooden blade from eighteen to twenty-four inches long and six to eight inches wide that has several holes bored in it. To the bade is attached a handle at right angles near the end of it. The stirring device is commonly referred as a "paddle". In 1958 the Edwards County, Illinois County Commissioners proclaimed Edwards County, Illinois as "Chowder Capital of the World". REFERENCES TO CHOWDER IN POPULAR CULTURE
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