| 释义 |
▪ I. chowder, n.|ˈtʃaʊdə(r)|
Also 8 chouder.
[App. of French origin, from chaudière pot. In the fishing villages of Brittany (according to a writer in N. & Q. 4 Ser. VII. 85) faire la chaudière means to supply a cauldron in which is cooked a mess of fish and biscuit with some savoury condiments, a hodge-podge contributed by the fishermen themselves, each of whom in return receives his share of the prepared dish. The Breton fishermen probably carried the custom to Newfoundland, long famous for its chowder, whence it has spread to Nova Scotia, New Brunswick, and New England.
Another writer in N. & Q. (1870) 4 Ser. V. 261, says ‘I have frequently heard some of the old inhabitants [of Newfoundland] speak of Commodore John Elliot's chowder pic-nic in 1786, which was given in honour of H.R.H. Prince William Henry [William IV] in command of H.M.S. Pegasus upon the Newfoundland station’.]
1. a. In Newfoundland, New England, etc.: A dish made of fresh fish (esp. cod) or clams, stewed with slices of pork or bacon, onions, and biscuit. ‘Cider and champagne are sometimes added’ (Bartlett).
1751Boston Even. Post 23 Sept., Directions for making a chouder. 1762Smollett Sir L. Greaves xvii. (D.) My head sings and simmers like a pot of chowder. 1798Philad. Weekly Mag. 18 Aug. (in Mag. Amer. Hist. Mar. 1888, 258) A large pot of victuals was prepared. They called it Chouder. Chouder may be made of any good fish, but the ingredients of our mess were as follows:—1, fat pork; 2, flounders; 3, onions; 4, codfish; 5, biscuit. 1809Naval Chron. XXI. 22 Chowder..is made in the following manner: a fish..skinned, cut up..and put into a kettle, under which is laid some rashers of salt pork or beef, and some broken pieces of biscuit; then the whole is..covered with water, and boiled about ten minutes. 1851Hawthorne Ho. Seven Gables i. (1855) 5 A cod-fish of sixty pounds, caught in the bay, had been dissolved into the rich liquid of a chowder. 1859Bushnell Life xx. 430 To tell her how to make a chowder..a layer of fish, then one of pilot-bread, and potatoes and onions; another of fish; a little dash of lard; milk; pepper and salt; a dish for a prince. 1867Smyth Sailor's Word-bk., Chowder, the principal food in the Newfoundland bankers, or stationary trading vessels. 1882Standard 26 Sept., 2/1 A picnic..would be incomplete without..a clam chowder, which..may..be considered one of the New England national dishes. 1884Lit. World (Boston, U.S.) 15 Nov. 391/3 Soups..are divisible into four groups: viz. clear, thick, purées or bisques, and chowders.
b. In full chowder-party: a party at which chowder is eaten. U.S.
1826T. Flint Recoll. 354 We had public chowder-parties, where sixty people sat down under grape-vine arbours, to other good things beside fish. 1848Bartlett Americanisms 82 Nearly 10,000 persons assembled [at a political mass-meeting] in Rhode Island, for whom a clambake and chowder were prepared. 1853J. G. Baldwin Flush Times Alabama 80 In the science of getting up..a picnic or chowder party, or fish fry, the Virginian..was first. 1906N.Y. Even. Post 6 Nov. 8 The Bowery..went about the business..with as much good nature as if it were ‘Big Tim's’ annual ‘chowder’.
2. chowder beer, ‘a liquor made by boiling the black spruce in water and mixing molasses with the decoction’ (Webster 1828).
Hence chowder v. intr., to make a chowder; also trans. to convert into chowder; ˈchowdering ppl. a.
1732B. Lynde Diary in Amer. Speech (1940) XV. 227/1 Dined on a fine chowdered cod. 1828in Webster. 1884Century Mag. XXVIII. 555 But it has been such a picnicing and chowdering place. 1947R. P. T. Coffin Yankee Coast 295 Steamed, chowdered..or fried..clams are always in season.
▪ II. chowder, chowter
dial. var. of jowder, jowter, a fish-hawker. |