- Thread starter
- #8,541
There are two different versions of chowder ... New England, which is creamy ... and Manhattan, which has a tomato base. I prefer the New England kind. Lots of places always have it as their Friday soup of the day.
It's like cream-of-whatever soup, but also rather distinctive ... maybe because of the bacon/onion/celery start? It's one of my favorite soups.
I'm an expert cuz I've made it twice now.![]()


OK so had to know... broth, stock, soup, chowder, bisque.....
http://www.abigslice.com/bisqueorchowder.html
Now I am very hungry. I have been making a mushroom soup for some time.... Cremini mushroom slices, herbs salt pepper garlic and chicken broth.... then a splash of vinegar to taste per bowl.
deb
Excellent article, Deb...and now I'm hungry too! Ravenous, to be exact......LJ, we are all coming over to your house for some turkey chowda. Move over, Gust!
