What does chowder mean?
Chowder is a noun denoting a thick, hearty soup, most famously one made with clams or other seafood together with potatoes, onions, salt pork, and milk or cream. The word is closely tied to North Atlantic coastal cooking: New England clam chowder, rich and dairy-based, and Manhattan clam chowder, made in a tomato broth, are its best-known forms, though regional variations abound — from fish chowders in Maritime Canada to corn chowder inland. In everyday English, chowder evokes comfort, warmth, and maritime tradition, and it appears frequently on menus, in cookbooks, and in casual speech about seaside dining. Etymologically it traces back through French, probably from the cauldron-like vessel ('chaudière') in which fishermen stewed their catch, ultimately connected to the Latin for heat. Whether ordered at a dockside shack or ladled out at home, chowder signals a substantial, satisfying meal rather than a delicate consommé.
nounA thick soup, typically made with fish or shellfish, potatoes, onions, and milk or cream; especially associated with New England clam chowder.
- A thick soup of fish or shellfish with vegetables such as potato and onion, often made with milk or cream.
- A thick soup made with other main ingredients, such as corn (e.g., corn chowder).
"On cold evenings nothing warmed her like a steaming bowl of clam chowder with crusty bread."
"The seaside tavern is famous for its New England clam chowder served in a bread bowl."
"She made a hearty corn chowder to use up the summer's last sweet cobs."
Used mainly when referring to different varieties or separate servings of the soup; uncountable use ('some chowder') is common for the food itself.
"The menu offered three chowders: classic clam, smoked haddock, and roasted corn."
Chowder likely gets its name from the French 'chaudière' — the big iron cauldron in which coastal fishermen simmered their daily catch.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of chowder
Chowder entered English in the mid-18th century, borrowed from French 'chaudière', meaning a large pot or cauldron used by Breton fishermen to cook stews of fish and biscuit at sea. The French word itself derives from 'chaude', meaning hot, ultimately rooted in Latin 'calidus'. As settlers and sailors carried the dish across the Atlantic, the name attached itself firmly to the creamy fish and shellfish stews of the American Northeast, where chowder became an iconic regional specialty.
How chowder is actually used
In American usage 'chowder' almost always implies the New England (milk-based) or Manhattan (tomato-based) style when referring to clams; British usage more often refers simply to any thick fish stew. The word carries warm, rustic, home-cooked connotations.
Easily confused with chowder
A bisque is a smooth, creamy soup traditionally made from shellfish and puréed to an even consistency, whereas chowder is chunkier and typically contains potatoes.