Fish Chowder Many culinary crimes were committed under this general designation. In the coastal eating houses of the American Northeast, those with the least pretension too frequently served bowls of hot liquid that purported to be fish chowder. “The greasy, rank-with-onion liquid, with a few pieces of potato and with no signs of fish except skin and bones” gave fish chowder a shady reputation in the 19th century. Yet a crew of outdoor event chefs, port city wives, and hotel culinarians in New England kept the true faith. Their fish chowder was never thin, never over laden with onions, and never greasy. The quality of the classic fish chowder depended on the fish featured in the liquid. The echt-New England Daniel Webster preferred cod, but haddock had adherents as well.
ISSUE 60, CHOWDERS, Part 6: Fish Chowder
ISSUE 60, CHOWDERS, Part 6: Fish Chowder
ISSUE 60, CHOWDERS, Part 6: Fish Chowder
Fish Chowder Many culinary crimes were committed under this general designation. In the coastal eating houses of the American Northeast, those with the least pretension too frequently served bowls of hot liquid that purported to be fish chowder. “The greasy, rank-with-onion liquid, with a few pieces of potato and with no signs of fish except skin and bones” gave fish chowder a shady reputation in the 19th century. Yet a crew of outdoor event chefs, port city wives, and hotel culinarians in New England kept the true faith. Their fish chowder was never thin, never over laden with onions, and never greasy. The quality of the classic fish chowder depended on the fish featured in the liquid. The echt-New England Daniel Webster preferred cod, but haddock had adherents as well.