Islander Day (Wasn’t it once “days”?) means one thing to me and Jordan:  the chowder competition. This will be the 4^th year in a row that we have had an entry, although it looks as if Jordan will be pretty tied up this year, so I will be the Sorrenti in charge. Oh, what should I do; what should I do! Although we have never actually come in first, I still feel that our family name is on the line!

After having helped with organizing the event (Which still didn’t help us get first place!) and listening to the comments made by judges and the public, as well as an in-depth post-game analysis of where we went wrong with our own entry, I think I have a good handle on what it is that the majority of Gabriolans like when it comes to chowder.

Most islanders expect to find seafood in their chowder. Some have even been over-heard to say that a chowder without seafood is simply not chowder. (Some have even gone as far as to include potatoes in this broad statement.) Well, that is simply not true. The contents of a chowder depend upon where (in the geographical sense) it is made and what ingredients are seasonably available.

The word chowder comes from the French word for stewing pot, chaudière. In French seaports, these three-legged cauldrons would be left stewing all day on the docks, and depending upon the catch and available vegetables, the “recipe” would vary.

Simply put; chowder is a chunky stew. Where once it was generally accepted to mean a concoction containing fresh fish, clams or other seafood, vegetables—especially onions and potatoes—and a good soup stock seasoned with salt pork and cream, it can now contain chicken, sausage, beans, rice, and even cabbage.

Every cuisine has it version, from the French bouillabaisse to Italian cioppino. Manhattan differs from Boston in its soup base; tomato versus cream.

It would seem a given that chowder from an island should contain local seafood. If we were doing this in Alberta, we would likely see beef and beans! Of course, there is always room for vegan and vegetarian variations on the theme. I don’t think that I have yet seen a tofu chowder flavoured with soy bacon, but I am sure that will happen one of these days.

There are no rules for chowder. However, when it comes to people’s opinion, they tend to have a particular flavour and texture of chowder in mind, and it seems fairly clear that over the past few years, the preference here has been for a creamy smoked fish chowder or, like last year’s winner, a spicy Thai seafood chowder.

There are a few other chowder considerations I will pass along; generally things that Jordan and I found out the hard way. While coconut milk tastes wonderful in chowder, and adds a velvety texture, it tends to separate after lengthy heating, so you need to remind the volunteer server to keep stirring it or volunteer to stay and serve it yourself! Saffron threads should be ground and dissolves in liquid before being added to the soup to ensure the colour and flavour is fully realized. While lots of solid ingredients are great, the soup shouldn’t be so chunky that half-way through service, there is no liquid left. The ingredients should be cut small enough that when a ladle-full is served, it contains a little bit of everything, not just one huge wedge of potato. And keep in mind that although subtle flavouring is lovely at times, if you want your chowder to stand up to some of the other competitors, it needs to make a bold flavour statement.

 I realize that you are probably all thinking: Why would Kerry give us any hints; is she trying to sabotage us? Seriously, do you think that I would stoop so low?

To me, chowder seems an appropriate symbol for our great island heritage of fishing, farming, self-sufficiency, and community spirit. It is a perfect way to celebrate Islander Days (sic).The association of chowder with People for a healthy community and our food depot is a natural one; it is our own “Stone soup.”  In that famous fable, water and a stone are turned into a magnificent chowder when everyone in the village pitches in and adds whatever they are able to the pot.

Hope to see you and your crock-pot at the Commons on August 19^th!