DID YOU KNOW?

The word “chowder” has been traced to the fishing villages along the coast of France, from Bordeaux to Brittany, and also along the Cornwall coast of England, two regions located across the English Channel from each other. It’s said that when fishing boats returned from sea, the villagers had a cooking pot – a French “chaudière” and an English “cauldron” – waiting to make a kind of stew or soup from the catch as part of the celebration to welcome the boats home. It was made from fish, clams and vegies.