- 1巧達濃湯（台灣菜單用語；蛤蜊巧達最常見。香港多說「周打」）
Chowder is a thick soup, most famous in North America, usually made with fish or clams, potatoes, onion, and milk or cream. New England clam chowder is white and creamy; Manhattan clam chowder is red with tomato — and people argue about which is “real.” In the US and Canada it is everyday food talk; in Britain people know it, but it still feels a bit American. Though actually, not every thick soup is chowder. It is a particular hearty style, most often seafood or corn, thick enough to be a meal. The name probably comes from French chaudière, a cooking pot, from Latin words for a hot pot — the same line as English cauldron. A link to old English jowter, a fish seller, is only a maybe.
組成大概借自法語 chaudière（煮鍋），來自晚期拉丁語 caldāria（煮鍋），再來自拉丁語 caldus（熱的）。和英語 cauldron 同源。另一說連到舊詞 jowter（賣魚的人），只是可能，不穩。
同家族的字
- cauldron同一個「熱鍋」的根：一口大煮鍋
原始詞典資料4 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
chowdernoun/ˈt͡ʃaʊdɚ/
- 1
A thick, creamy soup or stew.
- fish chowder
- 2
A stew, particularly fish or seafood, not necessarily thickened.
chowderverb/ˈt͡ʃaʊdɚ/
- 1
To make (seafood, etc.) into chowder.
這個拼法也被記錄為下列字的變化形：
- jowter
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。