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[edit] chowder
This article does have a good many problems, beginning with the etymology-- "chaudière" -- big traditional French copper cooking vessel, seems a more correct etymology than "chaudron", as referenced on p. 124 of James Trager, The Food BookThe original chowder may have been a biscuit-thickened cod soup, cooked by Breton fisherman off the Canadian coast, but the biscuit or oyster cracker is now a garnish for a cream soup thickened with potatoes. Some very light blonde roux may be used to add a slight thickening if milk is used instead of cream. Salt pork, which was traditional primarily because it was the most common seasoning meat available before refrigeration came into vogue, has been replaced with bacon by most cooks. Cracker gruel might not be appealing to many people, and does not describe the current state of the art of chowder. I'll try to do some work on the article itself but some more discussion might seem appropriate. Novelismo (talk) 16:45, 24 May 2008 (UTC)
