Quick and easy to prepare, packed with flavor, and simple enough to prepare in any seagoing galley, chowder has been a mainstay in sailors’ diets for centuries. Indeed, references to hearty, healthy chowders date back to the 16th century in both France and Britain. Even the name reflects this connection: The word chowder is said to come from the French word chaudière, referring to the cauldron or kettle used by French fishermen to make seafood stews. Seafood chowders made their first North American appearance more than 250 years ago when seafarers from England and France first arrived in coastal Newfoundland, Nova Scotia, and New England.
Today this simple dish—traditionally made with fish, salt pork, potatoes, onions, salt, pepper, milk or cream, and thickened with crushed hard tack, crackers, or a…
