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
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