Seaside Times November 2012 Issue

Page 38

island dish

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38

SEASIDE  TIMES | november 2012

by Jennifer Bowles Few things in life evoke the same level of comfort as a warm, yummy cup of soup. As you wrap your hands around your favourite mug you feel the heat start to warm your heart and soul from the inside out … and it can sure keep your tootsies warm too! My favourite fall soup is seafood chowder. With the rich and abundant sources of fresh B.C. seafood, we West Coasters have no excuse to not make the very best chowder every time. If you didn’t already know, the difference between a soup and a chowder is quite simple: a chowder is generally a soup that is creambased, rich in taste and paired with chunky seafood and vegetables, while a soup is lighter in texture and taste. The word “chowder” evolved from the French word “chaudière” which is the name of the pot French fisherman would use to boil samples of their catches with potatoes and vegetable and serve to prospective buyers. This recipe is so simple, and one of our family’s favourites. It is rich with all the cream but if you are looking to cut your fat intake or want to make it lighter, try substituting half and half or even whole or 2% milk. The consistency will change, but you will have achieved the "light version."


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