"Louis Cohen" > wrote in message
news:ZLrgb.696162$Ho3.153044@sccrnsc03...
> That's what passes for chowder in most restaurants outside New England and
> the Maritimes (and too many in New England).
>
> You don't thicken chowder. The stock is thin, like milk, with lots of
nice
> stuff in it - potatoes, onions, and your seafood of choice.


It's not "chowder" it's CHOWDAH! CHOWDAH!

Paul