Chowder vs. Gumbo

Chowdernoun

A thick, creamy soup or stew.

Chowdernoun

A stew, particularly fish or seafood, not necessarily thickened.

Chowdernoun

A seller of fish.

Chowderverb

(transitive) To make (seafood, etc.) into chowder.

Chowdernoun

A dish made of fresh fish or clams, biscuit, onions, etc., stewed together.

Chowdernoun

A seller of fish.

Chowderverb

To make a chowder of.

Chowdernoun

a thick soup or stew made with milk and bacon and onions and potatoes

Chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.

Gumbonoun

(countable) nodot=a: the plant or its edible capsules.

Gumbonoun

(uncountable) A soup or stew made with okra.

Gumbonoun

(uncountable) A fine silty soil that when wet becomes very thick and heavy.

Gumbonoun

A soup thickened with the mucilaginous pods of the okra; okra soup.

Gumbonoun

The okra plant or its pods.

Gumbonoun

any of various fine-grained silty soils that become waxy and very sticky mud when saturated with water

Gumbonoun

tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus

Gumbonoun

long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews

Gumbonoun

a soup or stew thickened with okra pods

Gumbonoun

okra, especially the gelatinous pods used in cooking.

Gumbonoun

(in Cajun cooking) a spicy chicken or seafood soup thickened typically with okra or rice.

Gumbonoun

a French-based patois spoken by some blacks and Creoles in Louisiana.

Gumbonoun

a fine clayey soil that becomes sticky and impervious when wet.

Gumbonoun

a type of Cajun music consisting of a lively blend of styles and sounds

Gumbo

Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Creole ― celery, bell peppers, and onions.