A thick chunky soup typically made with seafood and vegetables. The name is derived from the French world chaudiere which is a caldron used by fisherman to make their fresh fish stews. Clam chowder is probably the most common chowder in the U.S. but chowders may simply be any soup with a rich base and chunks of food like a corn chowder
A liquid derrived from meats, fish or vegetables and is used as a base for soups and sauces. Common stocks include veal, fish, vegeteable, beef and chicken.
a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients
a dish of meat, fish, or other food, cooked by stewing – to cook or cause to cook by long slow simmering
A broth made from fish or meat which is clarified to produce a clear soup which may be served hot or cold.
a thick soup made of vegetables, with or without meat. – a dish of boiled food