French fishermen, who cooked thick soup made of fish and vegetables in chaudières or cauldrons (from Latin caldaria, cooking pot, from caldus, warm), brought their recipe to North American, where it took the name of the cooking implement and became chowder in English. Check out this Saffron, Sweetcorn and Seafood Chowder recipe; I tried it on Saturday and it was fantastic.
About the Author: Celine
I am Céline Graciet, a freelance English to French translator. Since 2003 I’ve been writing on all sorts of areas linked to translation and the life of a translator.
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