A thick, chunky (usually, but not exclusively) seafood soup, of which clam chowder is the most well known. The name comes from the French cbaudiare, a caldron in which fishermen made their stews fresh from the sea. New England-style chowder is made with milk or cream, Manhaftanstyle with tomatoes. Chowder can contain any of several varieties of seafood and vegetables. The term is also used to describe any thick, rich soup containing chunks of food (for instance, corn chowder).
A thick stew / soup of shell fish, mainly clams, thickened with milk, corn floor or sea biscuits or salted pork flakes, as well as vegetables like onions, tomatoes, potatoes, generously seasoned with ajis, butter etc.,.........turns into many varieties, need mention?!