Did you know there’s such a thing as Rhode Island chowder? It’s clear. No cream. No tomatoes. Just broth, clams, and potatoes. It’s the ancient style.
Then there’s corn chowder. It’s sweet, creamy, and often vegetarian. Bold move. It works because corn has its own starch to thicken things up.
Fish chowder? Yep. Use cod or haddock. It flakes right in. It’s like a warm, salty treasure hunt.
Chowder Vs. Soup: Unraveling The Creamy, Chunky Differences | AnSoup
Croutons? Crackers? Crust?
Chowder demands a sidekick. Oyster crackers are the classic. But saltines, bread bowls, or even crusty sourdough work too.
Here’s a pro tip: crush the crackers in your hand before sprinkling them on top. It creates a crunchy, salty crust. Pure textural joy.
Some people even float a pat of butter on top. That’s not extra. That’s deliberate indulgence.
