I. ˈchau̇-dər transitive verb
Date: 1732
: to make chowder of
II. noun
Etymology: French chaudière kettle, contents of a kettle, from Late Latin caldaria — more at cauldron
Date: 1751
: a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes) ; also : a soup resembling chowder
corn chowder