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Duff Day*Cookin Corn Chowdah*Friday's abstinence debunked.

74 views · Published 6 February 2015 · 4:34 · Indexed 21 October 2026

Channel: AJit Jogi छत्तीसगढ़ी गीत संगीत · 2015 · News & Politics

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http://en.wikipedia.org/wiki/Chowder
Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
http://en.wikipedia.org/wiki/Clam_chowder
Manhattan clam chowder has clear broth, plus tomato for flavor and color. In the 1890s, this chowder was called "New York clam chowder" and "Fulton Fish Market clam chowder." Manhattan clam chowder was referenced in Victor Hirtzler's 1919 "Hotel St. Francis Cookbook."
 The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine.

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which once was a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.
https://www.youtube.com/watch?v=_05_b6vmn4g
The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.) Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée.

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