Poll question: What is your favorite chowda?

[Swede]

[KamaAina]

1. What is this "Manhattan clam chowder" of which you speak?

I am aware of a tomato-based soup with clams in it going by the name "Manhattan", but it is NOT chowdah!

[baldguy]

2. By definition, chowder has a cream-based broth.

:thumbsup:

[Taverner]

3. You forgot Rhode Island Clam Chowder!

Which is like Manhattan, but without the tomatoes. It has a clear base.

And of course, who could forget SF Style Chowder, which is just New England served in a sourdough bowl :P

[Gormy Cuss]

4. A Maine homestyle chowdah (no thickener in the broth)

Like this:

Maine Fish Chowder

1/4 pound salt pork
4 cups potatoes, peeled and diced
3 onions, chopped
1/2 teaspoon salt
4 cups hot water
3 pounds haddock
2 cups water, boiling
1 1/2 teaspoons salt
2 cups milk
1 teaspoon butter
1/4 teaspoon ground black pepper

1. In a saucepan over medium-high heat, saute salt pork until brown, then drain.
2. To the salt pork, add diced potatoes, sliced onions, and teaspoon salt. Cover with hot water and cook over medium heat, covered, for 15 minutes, or until the potatoes are just tender. Do not overcook.
3. Meanwhile, cut haddock into large chunks and place in another saucepan. Add boiling water and salt. Cook slowly, covered, until the fish is fork tender, about 15 minutes. Remove from the heat, strain, reserving the liquid. Remove any bones from the fish.
4. Add the fish and the strained liquid to the potato/onion mixture. Pour in milk and heat through, about 5 minutes. Mix in butter and pepper.

http://www.cooksrecipes.com/soup/maine_fish_chowder_recipe.html

The white, thick "New England Chowder" is what we called a Boston chowder.

[AsahinaKimi]

5. I remember posting this poll once !

Only maybe a month ago? Hehe, still a good poll! I love New England Clam chowder, but for soups, my first love will always be Miso Soup!

[KittyWampus]

11. I use white miso in my New England Chowder... and kombu

:)

[AwakeAtLast]

6. Southern Illinois chowder

http://en.wikipedia.org/wiki/Southern_Illinois_chowder

It's what I grew up on, and because of the way it's made you only get it once or twice a year.

[Captain Hilts]

10. That's a lot like a Kentucky burgoo.

[AwakeAtLast]

12. Yep, but the burgoo has a ton more seasonings in it.

They don't season the chowder very much, mainly salt and pepper really.

[Ohio Joe]

7. There is only one

New England.

[HopeHoops]

8. I went with "corn" because it is the closest to succotash chowder.

Fresh baby limas and fresh cut corn with cracked black pepper - yum.

[Captain Hilts]

9. Clams have the flavor and texture of pencil erasers. nt