The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods. Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
Other sources quote chowder as having its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot. It is also thought to come from the old English word jowter (a fish peddler).
A simple dish of chowder, in the past considered to be "poor man's food," has a history that is centuries old. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked.
Today different kinds of fish stews or chowders exist in almost every sea-bound country in the world.
The Soup Cafe serves four versions of delicious chowders, below........
Bacon, Potato, Corn
Cajun Cream of Crab
Shrimp Corn Chowder