chowder
Pronunciation
- IPA: /ˈt͡ʃaʊdɚ/ (US)[1]
Etymology
It is apparently borrowed from French chaudière (“cooking pot, kettle”),[2][3][4][5][6] from Late Latin caldāria (“cooking pot”),[2][3][4][5][6] from Latin calidus “warm, hot”.[4] It is related to cauldron.[2][3][5]
Earliest recorded meaning
A dish of fresh fish, especially cod, stewed with pork or bacon, onions and biscuit (1751, American English).[7][3][4][5]
Semantic evolution
The dish was apparently named after the pot it was cooked in.[4] Breton fishermen brought the word and the practice to Newfoundland, and from there they spread to Nova Scotia and New England.[3][4] Clam chowder is recorded from 1822 and is the commonest modern variety, made with milk in New England and with tomatoes in the Manhattan style.[4] The word now also covers similar soups without seafood, such as corn chowder.[2][5]
Timeline
- 1732 – verb, to make into chowder.[5][7]
- 1751 – noun, a fish stew, in American English.[7][3][4][5]
- 1822 – clam chowder.[4]
- 1826 – chowder party.[7]
Modern meaning
Noun
- A thick soup of fish or shellfish, especially clams, with potatoes, onions and milk or tomatoes.
- A similar thick soup made with vegetables, such as corn.
Verb
- To make seafood into chowder.
Word family
- clam chowder
Related words
- cauldron
- caldera
References
- ^ Wiktionary, the free dictionary, https://en.wiktionary.org
- ^ a b c d The American Heritage Dictionary of the English Language (1992), 3rd ed., Boston: Houghton Mifflin
- ^ a b c d e f Barnhart, Robert K., ed. (1995), The Barnhart Concise Dictionary of Etymology, New York: HarperCollins
- ^ a b c d e f g h i Harper, Douglas. Online Etymology Dictionary, https://www.etymonline.com
- ^ a b c d e f g Merriam-Webster's Collegiate Dictionary (2003), 11th ed., Springfield, Mass.: Merriam-Webster
- ^ a b Random House Webster's Unabridged Dictionary (1999), 2nd ed., New York: Random House
- ^ a b c d Simpson, J. A.; Weiner, E. S. C., eds. (1989), The Oxford English Dictionary, 2nd ed., Oxford: Clarendon Press