Chowder is a dish commonly associated with New England, and in certain quarters, debates over its creation can be quite heated. Over the past several centuries, church groups, cooks, and others have created hundreds of variations on this comfort food. The University of Massachusetts recently created a New England Chowder Compendium with the hope of investigating "the hows and whys of chowder's rise to its place as an essential part of New England regional cuisine." Drawing on the archives of the Beatrice McIntosh Cookery Collection, the Compendium site brings together dozens of chowder recipes, along with advertisements related to chowder and other items. Visitors can browse by decade, and they can also submit their recipes for inclusion here. The "1920s" area is a good place to start, and it contains recipes for baked chowder, lima bean chowder, and corn and crab chowder. Each section also contains a "Did you know?" tab with a fun fact.
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