chaudrée
feminine
The English phrase "chowder" is translated into French as chaudrée.
In French, chaudrée is most commonly used to refer specifically to a seafood-based chowder, such as one made with clams or fish.
Meaning: thick, creamy soup or stew (noun)
Is it said differently in some regions?
In Brittany, a popular fish stew called la cotriade shares similarities with chowder. In Provence, there is a fish stew known as le bourride which contains white fish, garlic and aioli sauce.
Did you know?
- In Quebec and Acadiana, chaudrée is not just a dish but a cultural marker of the 'Grand Dérangement', the forced displacement of Acadians who adapted their French cooking to the seafood of the Atlantic coast.
- The term chaudrée is rarely found in classical French cookbooks from the 17th or 18th century, as the creamy, milk-based texture is more characteristic of North American colonial influence than old Parisian cuisine.
- The word chaudrée shares a root with chaud, meaning 'hot', emphasizing the temperature and the warming nature of the dish during harsh Atlantic winters.
Examples in context
- Cette chaudrée de poisson est excellente.This fish chowder is excellent.
- Je voudrais une chaudrée de crustacés, s'il vous plaît.I would like a seafood chowder, please.
- La chaudrée est très chaude et onctueuse.The chowder is very hot and creamy.
Example conversation
Manon and Hugo are having lunch at a seaside cafe.
- ManonHugo, tu veux goûter ma chaudrée ?Hugo, do you want to taste my chowder?
- HugoOui, elle a l'air délicieuse.Yes, it looks delicious.
- ManonC'est une chaudrée de palourdes très riche.It is a very rich clam chowder.
- HugoMerci, elle est vraiment parfaite.Thank you, it is truly perfect.
Sources
- Wiktionary, “chowder” translations, CC BY-SA 4.0, dump of 2026-09-26.
