Quote:
Originally Posted by SAMIAM
Just curious why so many people want chowders thick……you’re just eating flour.
Originally all chowders were just milk and cream based and somewhere along the line we thought it would be trendy to thicken them…..to each his own but I prefer the old Yankees style
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30+ years ago when my wife and I were dating, she invited me to her parents for the weekend. My mother-in-law-to-be asked if I would like some of her homemade fish chowder. I have been a seafood lover since childhood, so of course I said yes. Little did I know that my MIL-to-be did not use any cream, butter, or salt in anything she cooked. As we sat down to eat, she handed me a bowl of essentially warm skim milk with chunks of either haddock or cod. I gagged it down so as not to be disrespectful, but that was the end of the road for me and thin chowder!
