National Chowder Day

A cozy scene with a bowl of steaming chowder, surrounded by autumn leaves and a warm scarf.. — National chowder day illustration

Ah, National Chowder Day, a day to celebrate the creamy goodness that warms our hearts and fills our bellies! Whether you prefer clam chowder, corn chowder, or some other delightful variation, this is the perfect opportunity to dive into a steaming bowl of comfort. Let's take a deep dive into the internet history of this delicious day!

When is Chowder Day?

It's national chowder day on the 25th February.

The Origins of National Chowder Day

Believe it or not, the roots of National Chowder Day can be traced back to the early days of the internet. It all started when a group of passionate chowder enthusiasts decided that this hearty dish deserved its own special day of recognition. On February 25, 2016, the internet exploded with mentions of National Chowder Day, and the rest is history!

Since then, people from all walks of life have embraced this delightful holiday. From home cooks to famous chefs, everyone eagerly awaits the arrival of National Chowder Day each year.

History behind the term 'Chowder'

1732

Early Origins

The term 'chowder' is believed to have originated in the early 18th century. It is derived from the French word 'chaudière' which refers to a type of cooking pot. The word was adapted by English-speaking sailors and fishermen who anglicized it to 'chowder'. This hearty soup made in a large pot became particularly popular among coastal communities in New England, where seafood was abundant.

1751

Introduction to Clam Chowder

In the year 1751, the term 'chowder' first appeared in North America with the introduction of an iconic dish known as clam chowder. This hearty soup, made with clams, fish, potatoes, onions, and other ingredients, quickly became popular among sailors and fishermen along the coast. The term 'chowder' is believed to have originated from the French word 'chaudière,' which refers to a type of cooking pot. Over the years, variations of clam chowder emerged in different parts of the United States, each with its own unique spin on the recipe.

1732

Introduction to Chowder

Chowder, a rich and creamy soup, first entered the culinary spotlight in the year 1732. The term 'chowder' originated from the French word 'chaudière,' which refers to a large cooking pot. Early chowder makers would use this pot to prepare their hearty seafood soups.

1800s

Chowder Spreads Across America

During the 1800s, chowder gained popularity and spread throughout America. It became a staple dish in coastal regions, particularly in New England. Since these areas were abundant with fresh fish and shellfish, chowder became deeply ingrained in their culinary traditions.

1832

Traditional New England Chowder

By the 19th century, 'chowder' had become closely associated with New England cuisine. Traditional New England chowder usually contained fish or shellfish, such as clams, haddock, or cod, along with potatoes, onions, and salt pork. Milk or cream was used as the base, giving it a rich and creamy texture. It is interesting to note that at this time, there was no standardized recipe for chowder, and variations existed from one community to another.

1832

The Rise of New England Clam Chowder

By the year 1832, New England Clam Chowder had gained fame as one of the most beloved regional variations of chowder. This rich and creamy version, typically made with clams, potatoes, onions, salt pork, and milk or cream, became synonymous with the term 'chowder' in many parts of the United States. New England Clam Chowder's popularity gradually spread beyond the coastal areas, making it a staple in numerous restaurants and households across the nation.

1939

Chowder in Popular Culture

The popularity of chowder continued to rise, and it even made its way into popular culture. In 1939, a famous song titled 'Clam Chowder' was released by musician Fletcher Henderson, adding to the recognition of this delectable dish.

1876

First Official Chowder Recipe

In 1876, the first official chowder recipe was published in a cookbook called 'The Boston Cooking School Cook Book' by Fannie Merritt Farmer. This publication helped standardize the recipe and popularize New England-style chowder across the United States. The recipe included ingredients like salt pork, onions, potatoes, fish, seasoning, and milk. Farmer's cookbook became a classic and set the benchmark for preparing chowder.

1866

Manhattan Clam Chowder Emerges

In the year 1866, a new variation of clam chowder called Manhattan Clam Chowder made its entrance. Unlike its creamy New England counterpart, Manhattan Clam Chowder featured a tomato-based broth with clams, vegetables, and sometimes even a touch of spicy flavor. This vibrant red chowder quickly gained popularity in the New York City area and offered a tangy alternative to the creamy version. The rivalry between New England Clam Chowder and Manhattan Clam Chowder has since become a friendly culinary debate among chowder enthusiasts.

1939

Chowder Competitions

In the late 1930s, chowder competitions started gaining popularity. The most renowned of these competitions is the Annual International Chowder Championship held in Newport, Rhode Island. Every year, chefs from across the country gather to showcase their chowder recipes and compete for the title of the best chowder. These competitions have not only highlighted the diversity of chowder recipes but have also contributed to the cultural significance and evolution of the dish.

20th Century

Expansion of Chowder Varieties

Throughout the 20th century, the term 'chowder' expanded beyond clam-based soups to encompass a wide variety of hearty, chunky soups made with various ingredients. From corn chowder to seafood chowder and even vegetarian chowders, the term became synonymous with any flavorful soup characterized by its thickness and combination of ingredients. Chowder became a prominent dish not only in the United States but also in other countries, each with its own unique regional chowder recipes.

1983

Chowder on the Big Screen

Chowder received a cinematic shout-out in 1983 when the comedy film 'National Lampoon's Vacation' featured a memorable scene involving a character named Aunt Edna and her chowder. This film brought chowder into the spotlight once again, reminding audiences of its warm and comforting appeal.

Present

Chowder's Global Popularity

In the present day, chowder has become a beloved dish across the globe. While the classic New England clam chowder remains a top favorite, variations such as corn chowder, fish chowder, and seafood chowder have emerged. Chowder celebrations and contests are held in various regions, highlighting the cultural impact and versatility of this delicious soup.

Present

Chowder Variations and Popularity

Today, chowder has taken on various forms and ingredients beyond traditional New England-style. Popular variations include Manhattan clam chowder (tomato-based) and corn chowder. Chowder has become a beloved comfort food, not only in coastal regions but also across the United States and beyond. It has cemented its place in culinary culture, appearing on restaurant menus and being celebrated on National Chowder Day on February 25th each year.

Present Day

Chowder's Global Popularity

Today, chowder has become a beloved dish with global recognition. It has traveled far from its humble beginnings and can be found in countless variations around the world. Chowder festivals and competitions are held in many countries, celebrating this flavorful and comforting soup. Whether it's a traditional New England Clam Chowder or an exotic fusion creation, chowder continues to captivate taste buds and delight food enthusiasts internationally.

Did you know?

Did you know that the word 'chowder' comes from the French word 'chaudière', which translates to 'cauldron'? It's no wonder this dish is so comforting!