I. ˈchau̇də(r) noun
( -s )
Etymology: French chaudière kettle, pot, its contents, from Late Latin caldaria — more at caldron
1. : a soup or stew of seafood (as clams or white-fleshed sea fishes) usually made with milk and containing salt pork or bacon, onions, and potatoes and sometimes other vegetables
2. : any of various soups more or less resembling chowders — used often in combination
corn chowder
II. transitive verb
( chowdered ; chowdered ; chowdering -d(ə)riŋ ; chowders )
: to make a chowder of