Ever wondered what the difference is between a soup and a chowder? Glad you asked.
As a chef, I really have not thought about it until the other day I was making a New England Clam Chowder, one of my favorites, when my wife asked what the difference was between a soup and a chowder.
I gave her the answer, and that’s when she said that would make an interesting article. So here we are. My wife is constantly asking me all kinds of food questions that leads to ideas to write about. So, give her the credit for, hopefully, all the interesting ideas I write about.
By the way if you have a question or a topic, feel free to e-mail me at magoulc@daytonastate.edu.
Now, a soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew. Chowder gets it name from the French world for cauldron, the pot the French fishermen would cook their fish stew in.
I think soups are great, but they need help to be a full meal. Maybe that’s where soup and sandwiches got it’s start. Actually it became a popular lunch dish in the United States in the 1920s. The early department stores that had luncheonettes or dinning rooms served soup and sandwiches as one of its main menu items.
Earlier I mentioned that one of my favorites is New England Clam Chowder, but did you know that Florida has its own chowder? That’s right, it’s St. Augustine Minorcan Clam Chowder. In 1768, Andrew Turnbull started an indigo plantation using indentured Minorcans from the Mediterranean in what is now New Smyrna Beach.
The settlement was not successful and, by 1777, the Minorcans who survived the terrible conditions made their way to St. Augustine. They brought with them their own spices, datil peppers and cooking traditions, and the Minorcan Chowder was born. If you like a tomato-based chowder that has lots of heat, please enjoy.
Minorcan Chowder
Ingredients
1/2-pound bacon
3 large red onions diced
3 large green peppers diced (I prefer red peppers)
4 stalks celery, diced
1 quart chopped clams with juice (local fish can be used as well)
1 bottle clam juice
2, 16-ounce cans large crushed tomatoes
Salt and pepper to taste
½ teaspoon thyme, or to taste
2 bay leaves
2 to 3 datil chili peppers or to taste, diced *VERY HOT
5 large russet potatoes, peeled and cut into 1/2-inch cubes
Directions
In a frying pan, fry bacon, stirring occasionally to prevent sticking, until crispy; drain off the fat and reserve. Remove bacon from the pan with a slotted spoon onto paper towels to drain. Break or cut fried bacon into pieces; set aside for garnish.
In a large soup pot or cast-iron Dutch Oven, add 2 to 3 tablespoons of the bacon fat. In the bacon fat, add onions, red peppers and celery and sauté until soft.
Add clams and clam juice, tomatoes, salt, pepper, thyme, bay leaves, and datil peppers. Bring just to a boil. Reduce heat and simmer 1 hour. Add potatoes and cook 30 to 45 minutes more.
NOTE: Add additional stock or clam juice if broth is too thick.
Makes 10 servings.
Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or magoulc@daytonastate.edu.
