a thick soup or stew made with milk and bacon and onions and potatoes
A thick, creamy soup or stew.
A stew, particularly fish or seafood, not necessarily thickened.
Origin: Probably from chaudière, from chaud (also related to the caldaria and English cauldron).
a dish made of fresh fish or clams, biscuit, onions, etc., stewed together
a seller of fish
to make a chowder of
Origin: [F. chaudire a kettle, a pot. Cf. Caldron.]
Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder, perhaps the best known chowder, is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.
Chambers 20th Century Dictionary
chow′dėr, n. a dish made of a mixture of fish and biscuits. [Fr. chaudière, a pot.]
The numerical value of chowder in Chaldean Numerology is: 5
The numerical value of chowder in Pythagorean Numerology is: 4
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