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 cald&amacron;ria; see cauldron.
(countable and uncountable, plural chowders)