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Potato and corn chowder. The origin of the term chowder is obscure. One possible source is the French word chaudron, [2] [3] the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. [4] [5] Chodier was also a name for a cooking pot in the Creole language of the French Caribbean islands.
Esau and the Mess of Pottage, by Jan Victors (1619–1676). In the King James Bible translation of the story of Jacob and Esau in the Book of Genesis, Esau, being famished, sold his birthright (the rights of the eldest son) to his twin brother Jacob in exchange for a meal of "bread and pottage of lentils" (Gen 25:29–34).
The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid. East Asian-style instant noodle soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation. [ 11 ]
New England clam chowder was said to be a favorite of John F. Kennedy's. Though Kennedy was Irish-Catholic, chowder actually comes from the tradition of French fishermen hundreds of years ago.
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Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884.
Manhattan clam chowder has a reddish color from tomatoes. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. [7] Thyme is often used as a seasoning.
In addition, some taboos did not relate to the source of the food but to the way in which they were prepared, as in the prohibition against boiling a young goat in its mother’s milk (and mentioned in the Bible in three separate instances: Exodus 23:19, Exodus 34:26, Deuteronomy 14:21). Milk and its by-products served as offerings in Near ...