Editing Chowder (section)

==Types==
Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a [[roux]] to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc's light shellfish chowder; New England–style clam chowder traditionally served with oyster crackers; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more.<ref name= Torode>{{cite web |url=https://www.bbc.co.uk/food/chowder |access-date=18 January 2016 |title=Chowder recipes |publisher=BBC}}</ref> Chowder can be a [[comfort food]],<ref name="TST-1"/><ref name="Tilley 2011"/> especially during the winter months.<ref name="Publishing 2011 p. 287">{{cite book |title=Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them |publisher=DK Publishing |year=2011 |isbn=978-0-7566-9588-0 |chapter=Creamy Chowder in Boston |chapter-url= https://books.google.com/books?id=FDAt0uVU7zYC&pg=PA287 | page=287}}</ref>

===Bermuda fish===
{{main|Bermuda fish chowder}}
[[File:Bermuda Fish Chowder (3825239570).jpg|thumb|[[Bermuda fish chowder]]]]
Considered a [[national dish]] of [[Bermuda]],<ref name="Alper 2008 p. 284"/> the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is [[seasoning|seasoned]] with [[Dark rum|black rum]] and a [[sherry]] pepper sauce. The dish is of British origin, and was brought to the [[New World]] by the colonists.<ref name="Alper 2008 p. 284"/>

===Clam===
{{main|Clam chowder}}
Clam chowder is prepared with [[clam]]s, diced potato, onion, and sometimes celery. It may be prepared as a cream-style or [[broth]]-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams;<ref name="TST-1"/><ref name="Publishing 2011 p. 287"/> Rhode Island clam chowder is a broth-style soup without dairy, and alternatively also includes stewed tomatoes which is known as red chowder;<ref name="Publishing 2011 p. 287"/><ref name=AAA>{{Cite web|url=https://magazine.northeast.aaa.com/daily/life/food-dining/types-of-clam-chowder/|title=The Scoop on Different Types of Clam Chowder|date=2020-02-19|website=Your AAA Network|language=en-US|access-date=2024-04-24}}</ref> New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.<ref>{{cite web|last1=Worrall|first1=Simon|title=What's Best, Worst, and Most Weird About American Food|url=http://news.nationalgeographic.com/2015/12/151220-american-food-cuisine-local-state-ngbooktalk/|archive-url=https://web.archive.org/web/20151222180211/http://news.nationalgeographic.com/2015/12/151220-american-food-cuisine-local-state-ngbooktalk/|url-status=dead|archive-date=22 December 2015|website=National Geographic|access-date=19 January 2016}}</ref>

Clam chowder may be prepared with fresh, [[Steaming|steamed]] clams or [[Canning|canned]] clams.<ref name="Brody Flaste 1994"/> The "clam liquor" from steamed or canned clams may be retained for use in the soup,<ref name="Brody Flaste 1994"/> and fresh or bottled [[clam juice]] may be used.<ref name="TST-1"/><ref name="TODAY.com 2015"/> January 21 is the  National New England Clam Chowder Day in the United States.<ref>{{cite web|last1=Dea|first1=Cynthia|title=National New England clam chowder day|url=http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|access-date=21 January 2016|archive-date=30 January 2016|archive-url=https://web.archive.org/web/20160130121009/http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|url-status=dead}}</ref><ref>{{cite web|last1=Smith|first1=Emily|title=National New England clam chowder day|url=http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|access-date=21 January 2016|archive-date=30 January 2016|archive-url=https://web.archive.org/web/20160130121009/http://eatocracy.cnn.com/2013/01/21/national-clam-chowder-day/|url-status=dead}}</ref>

In the late 1800s clam chowder was introduced in New Zealand as an "American" dish and has become integral to New Zealand cuisine.<ref>{{cite web |url=http://nzchowder.com/?cat=4 |title=The home of chowder in New Zealand |website=NZ Seafood Chowder Blog |access-date=4 October 2018|archive-url=https://web.archive.org/web/20180827172230/http://nzchowder.com/?cat=4|archive-date=27 August 2018|url-status=dead}}</ref> A variant of New Zealand clam chowder is "pipi chowder", also known as "pipi soup" made with New Zealand [[Paphies australis|surf clams]].<ref>Maggy Wassilieff, 'Seafood - Favourite Kiwi fare', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/en/ephemera/5101/toheroa (accessed 30 December 2022)</ref> "Pipi" comes from the indigenous [[Māori people|Maori]] name for the shellfish.<ref>{{cite web |website=Food |url= https://www.food.com/recipe/pipi-soup-nz-clam-chowder-483650 |title=Pipi Soup (NZ Clam Chowder) |access-date=2020-09-15}}</ref><ref>{{cite web|url= http://gorgeouswithattitude.blogspot.com/2012/11/pipi-pie-to-pipi-sandwiches-recipes.html |title=Pipi Pie to Pipi Sandwiches, Recipes from a Vintage NZ Cook Book|access-date=4 October 2018}}</ref> Although there are variations in ingredients all New Zealand seafood chowders are made in the style of New England chowders, always with milk and/or cream.<ref>{{cite web|url=https://www.rnz.co.nz/collections/recipes/cloudy-bay-clam-chowder|title = Cloudy Bay Clam Chowder &#124; RNZ Recipes|website = [[Radio New Zealand]]}}</ref><ref>{{cite web |author=Tea Girl |date= |title=Pipi Soup (Nz Clam Chowder) Recipe |url=https://www.food.com/recipe/pipi-soup-nz-clam-chowder-483650 |accessdate=2022-09-07 |publisher=Food.com}}</ref>

<gallery class="center" caption="" widths="220px" heights="165px">
File:Clam juice being used in preparation of clam chowder.jpg|Bottled [[clam juice]] being used in preparation of clam chowder
File:Quail 07 bg 041506.jpg|[[New England clam chowder]]
File:Manhattan Clam Chowder 1.jpg|[[Manhattan clam chowder]]
</gallery>

===Corn===
{{main|Corn chowder}}
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion.<ref name="Joy of Cooking 1997"/> Some are prepared using meats, such as chicken or bacon.<ref name="Joy of Cooking 1997"/> Corn chowder may be prepared with fresh, frozen, or [[Canning|canned]] corn.<ref name="Thorne Thorne 2000"/>

<gallery class="center" caption="" widths="235px" heights="152px">
File:Roasted Corn and Potato Chowder.jpg|Roasted corn and potato chowder
File:Corn chowder with crab 1.jpg|[[Corn chowder]] with crab
</gallery>

===Fish===
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.<ref>{{cite web|last1=Stutman|first1=Seth|title=Sweet Potato Seafood "Chowder"|url=http://wwlp.com/2016/01/06/sweet-potato-seafood-chowder/|website=WWLP.com|access-date=18 January 2016|archive-date=18 February 2018|archive-url=https://web.archive.org/web/20180218191315/http://wwlp.com/2016/01/06/sweet-potato-seafood-chowder/|url-status=dead}}</ref>

<gallery class="center" caption="" widths="220px" heights="165px">
File:Fishchowder.jpg|A bowl of [[fish chowder]], with [[tilapia]], red potato, chopped dill, and other ingredients
</gallery>

===Smoked salmon===
A popular dish in [[Pacific Northwest cuisine]], smoked salmon chowder gets its red color from tomato paste and is prepared with celery, garlic, leeks, chives, potatoes and Alaskan [[smoked salmon]]. The best known smoked salmon chowders are made at [[Pike Place Market]] and by [[Ivar's|Ivar's Salmon House]], both in [[Seattle]], [[Washington (state)|Washington]].<ref>{{cite web |last=Danovich |first=Tove |date=2019-06-05 |title=The Comforting Sameness of Ivar's Clam Chowder |url=https://www.eater.com/2019/6/5/18642684/ivars-seafood-seattle-history |access-date=2022-06-29 |website=Eater |language=en}}</ref>

===Southern Illinois===
{{main|Southern Illinois chowder}}
Southern Illinois chowder, also referred to as "downtown chowder",<ref name="Stern Stern 2011 p. 100">{{cite book | last1=Stern | first1=J. | last2=Stern | first2=M. | title=The Lexicon of Real American Food | publisher=Lyons Press | series=Globe Pequot Series | year=2011 | isbn=978-0-7627-6094-7 | url=https://books.google.com/books?id=mHBVnMl3nMkC&pg=PA100 | page=100 }}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> is a thick [[stew]] or [[soup]] that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans.<ref name="Stern Stern 2011 p. 100"/> Traditionally, [[squirrel]] meat was a common addition.<ref name="Stern Stern 2011 p. 100"/><ref>{{cite web|last=Wells |first=Len |url=http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/ |title=Tradition Is Ingredient in Bone Gap Chowder |work=Evansville Courier & Press |date=10 August 2008 |archive-date=1 December 2008 |access-date=12 January 2016 |archive-url=https://web.archive.org/web/20081201172804/http://www.courierpress.com/news/2008/aug/10/tradition-is-ingredientin-bone-gap-chowder/}}</ref> Southern Illinois chowder is a hearty dish that has been described as being closer in style to [[burgoo]] and [[Brunswick stew]] than coastal chowders.<ref name="Stern Stern 2011 p. 100"/>

===Seafood===
Seafood chowder is prepared with various types of seafood as a primary ingredient,<ref name="Tilley 2011"/> and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand using ready-prepared mixed seafood, called "seafood marinara", "marinara mix", or simply "marinara". These terms to describe mixed seafood are unique to New Zealand, Australia, and South Africa and not to be confused with the meaning of "marinara" as in [[marinara sauce]].

<gallery class="center" caption="" widths="220px" heights="165px">
File:Seafood chowder.jpg|A cream-style seafood chowder at a restaurant, served with [[oyster cracker]]s in the bowl at left
File:Shrimp chowders soups seafood.jpg|A [[broth]]-style seafood chowder prepared with [[Shrimp (food)|shrimp]]
File:Scallops corn chowder.jpg|A cream-style seafood chowder prepared with [[scallop]]s and corn
</gallery>

===Spiced haddock===
Spiced [[haddock]] chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.<ref>{{cite web |last=Torode |first=John |url=https://www.bbc.co.uk/food/recipes/spiced_haddock_chowder_68510 |title=Spiced haddock chowder |access-date=18 January 2016 |publisher=BBC}}</ref>

===Other types===
The [[White Castle (restaurant)|White Castle]] restaurant serves a potato-and-bacon chowder.<ref>{{cite web|title=11 Fast Foods You Should Never Order|url=http://www.huffingtonpost.com/2014/01/23/white-castle-chowder_n_4644752.html|website=The Huffington Post|date=23 January 2014|access-date=21 January 2016}}</ref>