a thick soup made variously, but usually containing onions, potatoes, and salt pork, sometimes corn, tomatoes, or other vegetables, and often, specif., clams or fish and milk
Origin of chowderFrench chaudière, a pot ; from Late Latin caldaria: see caldron
- A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.
- A soup similar to this seafood dish: corn chowder.
Origin of chowderFrench chaudière, stew pot, from Old French, from Late Latin caldaria; see cauldron.
(countable and uncountable, plural chowders)