from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.
- n. A soup similar to this seafood dish: corn chowder.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A thick, creamy soup or stew.
- n. A stew, particularly fish or seafood, not necessarily thickened.
from the GNU version of the Collaborative International Dictionary of English
- n. A dish made of fresh fish or clams, biscuit, onions, etc., stewed together.
- n. A seller of fish.
- transitive v. To make a chowder of.
from The Century Dictionary and Cyclopedia
- n. A dish of fish or clams boiled with biscuits or crackers, pork, potatoes, onions, etc., and variously seasoned. It is common among the fishermen on the banks of Newfoundland and in New England.
- n. A picnic party, especially at the sea-shore, at which the main dish is chowder. See def. 1.
- n. A fish-seller. Halliwell.
- To make a chowder of: as, to chowder fish.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a thick soup or stew made with milk and bacon and onions and potatoes
French chaudière, stew pot, from Old French, from Late Latin caldāria; see cauldron.(American Heritage® Dictionary of the English Language, Fourth Edition)
Probably from French chaudière ("pot"), from chaud ("hot") (also related to the Latin caldaria and English cauldron). Possibly from Old English jowter ("fish monger"). (Wiktionary)