What is the base of the chowder served at this restaurant?

The base of chowder traditionally refers to the primary liquid component that forms the foundation of the dish. In this case, cream is a classic choice for many types of chowder, particularly the popular New England clam chowder, which is known for its rich and creamy texture. The cream base not only adds a velvety mouthfeel but also enhances the flavors of the other ingredients, such as seafood and vegetables, creating a hearty and satisfying dish.

In contrast, while tomato, broth, and clear stock can form the bases for other types of soups or chowders, they do not align with the traditional essence of what defines chowder, which typically leans towards a cream base for richness and depth of flavor.