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TASTE OF SCHENECTADY® AND BEYOND™ • TASTEANDSHOP.COM
NATIVE AMERICAN HERITAGE MONTH AND CHOWDER
T oday, there are more than 570 federally recognized Indigenous tribes across the United States — each with their distinct food tra- ditions and flavor palettes… Indigenous American cuisine has been around for centuries and is one of the most diverse ethnic foods in the world. “The Magic Eight” — cacao, chiles, corn , beans, potatoes , squash, tomatoes, and vanilla — are eight plants that Indigenous people gave to the world and are now woven into almost every cuisine… November is National American Indian Heritage Month , also referred to as Native American Heritage Month . Fish Chowder combines flaky haddock , tender potatoes , and an ul- tra-creamy broth, creating a comforting soup ideal for any season.
The chowder goes back hundreds of years to New England in- digenous tribes . Fish Chowder was made with corn and often included clams that roam the North Atlantic Ocean... A marriage of American foodstuffs gave birth to the first chowder , although it may have taken a while for Europeans to acquire a taste for it. Local Native Americans processed so many clams for so many years, that early English settlers reported huge mounds of dis- carded clam shells. A chowder doesn’t have to contain clams. WATCH our video for making Fish Chowder complete with fresh corn kernels, cream, fresh haddock, and potatoes . CLICK HERE
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