A bowl of fish chowder
— Photo by Nate Steiner
“Poems have been written about bouillabaise; but I have tried it again and again in the world’s leading bouillabaise centers, and, on the words of a dispassionate reporter, it’s not to be compared with a Maine cunner, cod, or haddock chowder made with salt pork and common crackers.’’
— Kenneth Roberts (1885-1957), novelist and journalist, in Trending into Maine (1938)
Fish chowder
“Every New England girl who lived within the sound of the sea, four or five generations ago, counted a chowder kettle as an essential part of her “setting out.’’ When a bride left the family homestead, she carried with her a huge iron pot in which to make the hearty dish of fish, swimming in rich broth flavored with salt pork and onions.’’
-- Ella Shannon Bowles and Dorothy S. Towle, in their Secrets of New England Cooking (1947)
