Chowders have existed for centuries and were especially popular among fishermen along the French coastline. The word, in fact, derives from the French word, chaudière, a large cauldron in which the dish was prepared. Seafood chowders became popular in colonial North America as a means of utilizing the clams and other seafood harvested along the Eastern seaboard and the cured pork fat that was one of the few other proteins in the colonial diet.
These classic chowders typically include starchy potatoes that help with the thickening. By limiting the amount of stock and upping the amount of cream we’re able to achieve a thick chowder without the carbs. In fact, about a quarter of the carbs in a classic chowder.
