A Question for the Cooks in the Audience
In a discussion with my wife a few days ago the question arose, "What makes soup a chowder?"
Anyone?
Tuesday, November 27, 2007
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About Me
- Leland
- I count myself a follower of Christ, engaged in a daily battle to live, grow and serve Him in faith through His grace and not on my own merits. The past ten years I have shared with my wife and best friend. She stands by me as my greatest cheerleader and confidant, rejoicing with me in victories and holding me up in defeat. The next thing you should know is how much I love my two daughters, Madison and Victoria. The fact that God has entrusted two of His most precious creations to be raised by someone so fallible blows my mind. To have an opportunity to see life through the eyes of innocence I lost long ago is more amazing than I can describe. On the lighter side, I love to laugh. I get silly when I get tired, and when I get tired playing board games I tend to without warning break into 80's power ballads. I'm a trivia nut, a news junkie and a history buff. If you strike up a conversation with me, there's a good chance that I'll try too hard and end up with a lot of awkward pauses. I apologize in advance for that, it's something I'm working on. As time goes on I'm sure I'll think of more. As it is, I've already exceeded my expectations...
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4 comments:
Well, I Googled the question, "What's a chowder?" and came up with the following, noting that I have never heard of a "mornay."
Answerer 1
Mornay refers to a sauce--a cream or bechamel sauce with cheese added. A chowder is one of several types of thick soups with fish, seafood, and/or vegetables (often potatoes).
Answer 2
Mornay is a classic French sauce which has cheese in it. Chowder is usually a thick soup made with a variety of vegetables and often with seafood, like clams. Normally, you would thicken it with another French sauce called a "veloute" or a white sauce made with a white stock, like chicken or seafood. One would not normally use a mornay in chowder.
Then I Googled, "What's the difference between soup and chowder?" and came up with:
Chowder's roots are in the Northeast, with the most popular being New England Clam Chowder. It has been said that the soup took its name from a type of French cooking vessel, the chaudiere. But the French can't claim responsibility for this truly is an American tradition.
Customarily, chowder included onion, potatoes and cream. Nowadays not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, and Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead. As chowders pop up across the country, they have taken on many different ingredients but most people still expect a chunky, creamy soup. So whether it's corn chowder or seafood chowder, it will not be a smooth puree and it will not be thin and wimpy.
Hope that helps! You can also Wikipedia it...I love that site!
(This is Amy...I forgot my pswrd.)
Man, there are some thrilling conversations taking place in the Lyerla household..... :)
You know it. Some night we're going to bring gumbo into the conversation. We don't want things to get out of hand.
Look at the label on the can.
Soup has the word "soup" on the label.
Chowder has the word "chowder" on the label.
This has been a public service announcement.
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