Chowder refers to a wide variety of thickened stews, often milk or cream based with seafood and or vegetables. Some varieties are traditionally thickened with crushed ship biscuit instead of the more usual flour. Common varieties include New England clam chowder, made with cream or milk and clams; and Manhattan clam chowder which substitutes tomatoes for the milk & cream. Other common variations include Corn chowder, Fish chowder, and Potato chowder.

The most accepted etymology for the word chowder comes from the cooking pot in which it is cooked, known in French as a “Chaudière”, (we know it as a cauldron).The word “chowda” is a New England word that came from Newfoundland, where Breton (French from Brittany) 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 (probably bouillabaisse). Another possible origin for the word chowder is derived from the Old English “jowter”, which means fishmonger. Fish chowder, along with corn and clam chowder, is very popular in New England and Atlantic Canada.

This is my version…but you are the chef, you can add or subtract as you wish….

• 2 medium onions, chopped
• 2 or 3 diced peeled potatoes
• 4 cups water
• 1 glass of white wine
• 1 cup of fish bouillon
• ½ cup of flour
• 1 lb bay or sea scallops, quartered
• 1 lb crab or mussels or baby squid (what the heck, throw ‘em all in)
• 1 lb uncooked medium shrimp, peeled and deveined
• 1 lb cod or tilapia, cut into pieces
• 1/2 cup butter, melted Fresh thyme
• ½ pint of milk
• ½ pint of cream

Pre cook the diced potato in a bowl with a little water in your microwave. In a large saucepan or stockpot, sauté the onions in butter until tender. Sprinkle with the flour and whisk, while adding the wine; then the water & the fish bouillon, the milk & the cream.

Add the spuds and bring to a boil. Add the scallops, the shrimp, & all the other sea food stuff you have decided on. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the salt and thyme. Garnish with parsley and crushed pepper.

Jean Doherty is the Chef and Owner
of Le Patio Restaurant in Wilton
Manors (954) 530-4641