Chowder is a North American cuisine, a hearty soup usually containing fish or shellfish, especially clams. The word chowder is a corruption of the French chaudiere ("cauldron"), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England. The standard New England-style chowder contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes. Eighteenth-century chowders were more varied; meat or poultry chowders were made, and wine, spices, herbs, cider, and other flavourings were often added. Pounded common crackers or ship biscuits served as thickening. In the Southern and Midwestern United States, fresh sweet corn (maize) often replaces the clams in chowder. Conch chowder is a specialty of Key West, Florida. [Encyclopedia Britannica]
Any combination of white fish works in this versatile recipe. Experiment!
Cut fish into bite size pieces, lightly brown bacon and onions; drain.
Combine all ingredients in crockpot except last 4 ingredients; cover and cook on Low 6 -9 hours, or High 2-1/2 - 3-1/2 hours.
Turn to HIGH in last 30 minutes; add cream, milk, and shrimp.
Ladle into bowls; garnish with parsley and additional pepper.
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|Serving Size: 1 Serving (398g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 172 (61%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 56mg||17 %|
|Sodium 195.5mg||7 %|
|Potassium 611.1mg||16 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 19.9g|
|Protein 6.3g||9 %|
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Calories per serving: 283
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