Fish Chowder

Amelia Simmons chowder is not the soup we know, but a stew of fish and crackers fried in salt pork with scarcely a trace of liquid – large quantities of water or milk were not added until considerably later. The name almost certainly comes from the Breton expression faire chaudière, meaning to make a fish stew in a caldron. Such a stew was taken by Breton fishermen to Nova Scotia and eventually traveled down the coast to New England. By the mideighteenth century it had found its way