• The name for fish soups generally based on a mixture of fish stock and milk with sweated chopped vegetables usually including potatoes and sweet corn, pieces of fish and/or shellfish added towards the end so as not to overcook and occasionally thickened with corn flour, a similar starch or beurre manié. In the USA, meat, salt pork and bread or crackers may be included.


Origin & History of “chowder”

Chowder, a north American seafood soup, probably takes its name from the pot in which it was originally cooked – French chaudière ‘stew pot’. This came from late Latin caldāria ‘pot’, a descendant of Latin calidārium ‘hot bath’ (which lies behind English cauldron); this in turn was a derivative of the adjective calidus ‘warm’.