The chowders, Connecticut, USA

So what is a chowder?

A soup with lots of seafood
Cream based soup
Thick or thin?

Well…. there are different kinds of chowder

The Manhattan is RED – tomato based
The New England – Cream based
The Rhode Island – Clear broth – a takeout boy said ‘no flour, no cream’
so that less-flattening version

Below is an image of my very first RI soup
I like it, probably because the cream in the US is far too overpowering
Must eat chowder with crackers – the cheap kind that taste like Salada

Bring it!

What the b*critic says:
Take your pick – Red, White or Clear?
self note – lobster bisque is so over-rated unless eaten at a Michelin Restaurant

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