chowder
UK: /ˈtʃaʊ.dər/ | US: /ˈtʃaʊ.dɚ/
n. a thick soup or stew, typically made with seafood (e.g., clams, fish) or vegetables, and often containing milk or cream.
chowder = chowd<pot> + er<noun suffix>
- chowd<pot>: Derived from French chaudière ("cauldron" or "cooking pot"), reflecting the vessel used to prepare the dish.
- er<noun suffix>: A common English suffix forming nouns denoting objects or tools.
Etymology Origin:
The word chowder traces back to the French chaudière, a cauldron used by Breton fishermen to cook seafood stews. As the dish spread to English-speaking regions (notably New England), the term evolved phonetically into "chowder." The connection to the cooking pot highlights the communal, hearty nature of the dish.
The coastal restaurant serves the best clam chowder in town.
She added corn and potatoes to her homemade fish chowder.
New England chowder is cream-based, while Manhattan chowder uses tomatoes.
On cold nights, nothing beats a bowl of warm chowder.
The chef garnished the chowder with fresh parsley and oyster crackers.