New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England 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 often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.
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.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
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. 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.
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added.
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, milk, 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.
Chicken mull is a traditional dish from North Carolina, upstate South Carolina, and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter, and seasoned with salt, pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as "mull season". Often, the term "chicken stew" or "chicken mull" refers to an event or gathering where the dish is served.
Oyster stew is a stew made with oysters. It is popular in the United States and in The Gambia.
Bermuda fish chowder is a chowder soup that is considered the national dish of Bermuda. Its basic ingredients are fish, tomatoes and onions seasoned with black rum and hot sauce. The recipe is believed to have been created in the 17th century by English colonists in Bermuda.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Quiaude is a thick fish soup or chowder traditionally concocted in Gaspésie and sometimes other parts of Maritime Quebec. It came about because of the region's history of commercial fishing.
