Versatile, hearty, and a warm winter favorite, chowder is a historic potato-based stew that showcases anything from tomatoes, to bacon, clams, oysters, fish, corn, and cheese.
While the French origins of the word “chowder” are obscure, possible theories speculate that the word derives from the cooking stove known as a chaudière that was used to prepare chowders, or from the thick fish-based dish from the coastal regions of Charente-Maritime and Vendée known as “Chaudrée”. “Chowda,” as we know it in New England, is thought to have originated in Newfoundland, where Breton fisherman would cook part of their day’s catch in a large pot with other meats and vegetables.
Today chowders that feature fish, corn or clams remain popular New England culinary mainstays. In its simplest form potato chowder includes potatoes, onions and cream, but lends itself to the addition of other vegetables as in this rendition that includes Maine-grown navy beans, Story Farms’ potatoes, and collard greens from the Far Rock Urban Agro-Ecological Center.
A quick and delicious hearty vegetarian chowder with navy beans and collard greens