Soup soups have been around for centuries. But how did they start and why are they so popular? Read on for a bit of soup soup history…you’re in for a delicious experience, I guarantee it!

Chowder is usually a rich and creamy soup packed with all sorts of ingredients that make it similar to a stew. the ingredients usually include seafood, vegetables and cream. Over time, however, the basic chowder has evolved to include all sorts of different flavors and textures.

Traditionally made clam chowder has a bacon base and is thickened with crackers that have been broken up at the base. Today, there are all sorts of variations using everything from seafood and poultry to just vegetables; a good example is corn chowder.

Famous clam chowders are found here in the United States. And THE MOST famous would be Clam Chowder! There are two styles of clam chowder. One is called New England-style clam chowder and uses a cream base. The other popular version of clam chowder is called Manhattan-style clam chowder and uses a base of pureed tomatoes. Both are very delicious and each has a hearty, warm flavor that pleases most palates.

In earlier days, seafaring communities developed slightly different soup flavors. Local fishermen would drop samples of their catch into a large cauldron or pot and boil the pieces of fish with all kinds of vegetables and potatoes. France calls this fish soup “Chaudiere”, which is the name of the pot in which it is cooked. The French also liked to add crackers and crushed biscuits to thicken the soup and take on a stew-like consistency.

Americans adopted this seafood stew from French settlers in the northern colonies. “Chaudiere” eventually became “Chowder” to Americans and the first known and written recipe used that name for its heading in 1751. However, history tells us that the recipe was extremely popular long before this so-called first written recipe. . A good example is the British. They made their form of seafood stew for many years before it became popular in the United States.

Early American Chowder soups included onions, bacon, fish, all sorts of spices, crackers or biscuits, claret, and water and are often mistaken for bisque soups. But there is a difference between soups and bisques. But that is a completely different story. You can learn more about bisque soups on the Soup Hoopla website, just follow the link below.

In the 1800s, American cooks began to transition to using clams in their recipes, primarily due to the abundance of shellfish found in the New Colonies. Cooks began to experiment and add cream to soups. They then began to differentiate between different and unique types of chowder based on the ingredients used. Thus, other types of soups appeared, such as the Corn Soup or the Bean and Sausage Soup or the Veal Soup mentioned above.

Therefore, fish soup does not always have to include shellfish. It is believed that all kinds of vegetable or meat soups arose because the cook was using the ingredients that he had in the kitchen.

By now you know that clam chowder comes in many flavors and is generally loved by all. You can try some of the recipes I have listed on my Soup Hoopla website and on top of that I have great instructions for making basic clam chowder.

When you eat chowder, you also participate in a bit of history. Enjoy it and reflect on the abundance that this country has to offer us.