Chowder is a culinary rebel. It throws out the soup rulebook. Clear broths? No thanks. Delicate consommés? Get outta here.
Chowder is thick. It should hug your spoon like a warm blanket. It’s a one-pot, no-fuss, hearty hug in a bowl.
The key is starch. Crushed crackers. Potatoes. Or even a little flour roux. That’s what gives it that glorious, I-can’t-tell-where-the-broth-ends-and-the-stew-begins texture.
