Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, lamb chowder and especially clam chowder are popular in the North American regions of New England and Atlantic Canada.
Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. Additional ingredients vary by region, and may include eggs.
Clam soup is a soup prepared using clams as a primary ingredient. Clam soup can be prepared as a thin, broth- or cream/milk-based soup and as a thicker, chowder-style soup. In Japan, hot miso soup prepared with clams is believed by some to be a cure for the hangover.
A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt pork, and onions. Other vegetables are not typically used. It is believed that clams were used in chowder because of the relative ease of harvesting them. Clam chowder is usually served with saltine crackers or small, hexagonal oyster crackers.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch - in and around Lancaster County, Pennsylvania - would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.
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, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition.
Campbell's Soup Cans II is a work of art produced in 1969 by Andy Warhol as part of his Campbell's Soup Cans series. 250 sets of this print were made, and edition #17 is in the collection at the Museum of Contemporary Art, Chicago. It consists of ten prints:
- Tomato Beef Noodle O'
- Chicken 'n Dumplings
- Vegetarian Vegetable
- Clam Chowder
- Old fashioned vegetable made with beef stock
- Scotch Broth
- Cheddar Cheese
- Oyster Stew
- Golden Mushroom
- Hot Dog Bean
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Prawn soup, also referred to as shrimp soup, is a soup dish prepared using freshwater or saltwater prawns as a primary ingredient. Several varieties of the dish exist in various areas of the world, including Penang Prawn Mee in Malaysia, Peruvian chupe de camarones, Thai kaeng som kung and Mexican caldo de camarones, among others. Prawn and shrimp soup can be prepared as a broth- or stock-based soup, as a cream-based soup, or as a chowder. In the United States, cream of shrimp soup is mass-produced and distributed canned or frozen.
Steamed clams is a seafood dish consisting of clams cooked by steaming.
Bacon soup is soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or corn flour. It can be added to Italian minestrone soup to enhance the flavor.
Clam juice is the broth obtained from clams. It is prepared using the liquid collected from steamed clams. Clam juice is used as an ingredient in various dishes, as a beverage that is drunk in its whole form, and as an ingredient in various beverages.
