noun a type of thick soup or stew made with seafood, vegetables, and often milk or cream
Chowder is a type of soup or stew typically containing seafood, potatoes, and onions, often thickened with milk or cream.
Many people enjoy making chowder at home, using recipes passed down through generations or experimenting with new ingredients.
Chowder is commonly associated with New England cuisine, particularly in states like Massachusetts and Maine.
Chowder is a common item on restaurant menus, often served as an appetizer or main course.
Chowder is a popular dish in seafood cuisine, with variations such as clam chowder, lobster chowder, and fish chowder.
Chowder is a popular dish in many seafood restaurants, often made with a variety of ingredients such as clams, potatoes, and cream.
Chowder is a classic comfort food that is often featured in reviews of seafood restaurants.
Many food bloggers share their favorite chowder recipes, highlighting different variations and ingredients.
Chowder is a visually appealing dish that is often featured in food photography, showcasing its creamy texture and colorful ingredients.
Chowder is a staple menu item in many seafood restaurants, attracting customers who enjoy hearty and flavorful soups.
Chowder is a popular product for seafood suppliers to offer to restaurants and markets, showcasing the quality of their seafood products.
Chowder is a popular choice for catering events, providing a warm and comforting option for guests.
Many cooking instructors teach classes on how to make chowder, sharing tips and techniques for creating a delicious and satisfying soup.
Food scientists may study the ingredients and preparation methods of chowder to understand its flavor profile and nutritional content.