a thick, rich soup, unstrained and usually served in small soup plates or shallow bowls.
a thick soup made with potatoes and milk or cream.
a hearty soup made from either corn or shellfish and thickened with potatoes.
a thick soup or stew made with milk and bacon and onions and potatoes
a dish, and not a fish, as some have imagined out of New England
a soup that usually contains potatoes and milk
a thick soup, main ingredients are milk and potatoes, to which other flavours are added
a thick, chunky soup or stew usually containing seafood, potatoes, and milk or cream. The word "chowder" comes from the French word "cauldron," which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.
A thick American soup made of meat or fish and vegetables with spices. It is almost like a stew.
A milk based soup, usually containing seafood.
A soup, usually thick and made with vegetables or seafood, especially corn or clams.
A hearty soup made from fish, shellfish, potatoes and/or vegetables, usually containing milk and potatoes.
Most often thought of as clam chowder, but really is any thick and chunky soup.
rich, usually sea-food based soup
A thick soup or a stew made of shellfish, fish or vegetables.
a thick, chunky seafood or other rich soup containing chunks of food.
A thick, chunky seafood soup from North America, of...