Maggie's Farm

Having been raised a New England Yankee, I was raised on lots of Clam Chowder. On Cape Cod, we kids would be sent out with a clam rake and a couple of buckets, and return covered with mud with buckets of big quahogs. I've had lots of good Clam Chowders, and a few which were inedible. The best Cod Chowder I've had was on Grand Manan Island. Forgot to get their recipe, but it was thick. 

I suspect that CHAUDRON, CHAUDRÉE, CAULDRON, CHOWDER - and Chowda - are the same word. Technically, it seems to mean a seafood soup or stew which includes potatoes and some cream or milk.

Mrs. BD recently made a chowder with haddock - a Frenchy version - Seafood Chowder. She included chunks of lobster.

Here's a fully French version:  Fish Chowder (La Chaudrée)

Sure, you have to admit that the Frenchy ones are far more subtle, complex, interesting than New England-style Chowders. All good in their own ways.