What makes a soup a chowder?

You aren't going to like this but the answer is chunks and fat. Cream
usually. Chowder is a rich fish soup. Manhattan clam chowder is really soup.
The white stuff is chowder. Chowder is chunky, thick and rich.

I told you that you wouldn't like this but sometimes the truth must be
spoken.

According to my dictionary, "chowder" descends from the Normandaise word
"caudron" which means cauldron. The Normans never made anything without
cream.

-Bob

On 10/12/07, boogkb@tmo.blackberry.net wrote:
>
> 11 Oct.
>
> We are now out of the outer banks and in the dismal swamp. Its real name.
> Heading to Barco. The only place we found to stay for 90 plus miles is a
> B&B in Barco. Again a bit less distance than ideal.
>
> Pretty strong headwind (cold front starting to finally come in ) today on
> a 5 lane Hiway with narrow but ok shoulder. The ride is on a barrier island.
>
> The B&B turned out to be first rate. 1827 house. Xmas decorated, her
> hobby. Loaned us their van so we could get to a rest. A number of miles
> back.
>
> To repeat the obvious "do not mess about in George's backyard! "
>
> Judi and Bobby have now booked Chez Boog for the holidays. Provisioning
> being planned. Looking for some 1996 butter.
>
> Dinner was among the yachts on the intercoastal waterway. Another cole
> slaw, and more crab and shrimp. Home made, still warm, freshly baked,
> potato chips.
>
> The chowder, pictured, was fine, no cream. What makes something a chowder
> rather than a soup?
>
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