A chowder is a thick, hearty soup, classically based on fish or shellfish with potatoes, onions, and milk or cream, associated with New England. The name likely derives from the French chaudière, the pot fishermen used. Clam chowder is the most famous, in creamy New England or tomato-based Manhattan styles, but corn, chicken, and vegetable chowders are common. The soup is thickened with potatoes, roux, or crushed crackers, giving a comforting, substantial bowl. As a one-pot meal it delivers protein, carbohydrate, and dairy in satisfying balance, and it improves as the flavours meld on gentle reheating.