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1776-1800 - Coastal American fishing communities from the Revolutionary era onward.
Fish Chowder is a thick, creamy soup made with white fish, potatoes, and onions, traditionally served in coastal American communities. Documented since the Revolutionary era, fish chowder reflects early American pottage and stew practices blending local seafood with hearty vegetables.
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Difficulty
Medium
Prep time
15 minutes
Cook time
40 minutes
Total time
55 minutes
Servings
6
Region
New England coastal fishing and farm kitchens
Era introduced
1776-1800
Introduced by
Coastal American fishing communities from the Revolutionary era onward.
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Fish Chowder has long been a staple of coastal American cooking dating back to the Revolutionary War period and earlier. Constructed from locally caught white fish simmered with potatoes, onions, and cream or milk, chowder provided sustenance through long winters and voyages. The dish embodies early American culinary resourcefulness and the blending of English, Native American, and seafaring traditions in soups and pottages.
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