Glossary of food terms: C

Chowder

A thick, chunky seafood soup from North America, of which clam chowder is the best known. The word chowder comes from the French 'chaudière' - a heavy, three-legged iron cauldron in which fishermen made stews fresh from their day's catch. Chowder is believed to have originated in French Canada and made its way down the coast to New England.

As with many classic dishes, opinions on the ingredients and how it should be cooked vary from region to region. New England chowder tends to be made with milk but further down the coast it's made with tomatoes and water and there are all kinds of different additions - potatoes, bacon, clams, cockles, sweet corn. Whatever the variations, chowder is essentially a rich, gutsy soup, often served as a main course.

• Clam chowder with cod
• Seafood chowder
• Arbroath smokie chowder