chaudrée
\ʃo.dʁe\
The verdict
“chaudrée” is uncommon French (outside the top frequency list), classed as a noun. The kind of spelling people second-guess.
- Unranked
- below top-frequency French
- 8
- letters
According to Wiktionary data (CC BY-SA, analyzed September 3, 2026) - Soupe de poisson charentaise.
Corpus desk
Index FR-chaudree · chaudrée · French
chaudrée · unranked · 0 variants · 0 confusables
- FREQ-UNRANKED Unranked
- LEN-LONG 8 letters
- VOW-4 4 vowels
- CONFUS-0 No pairs
- VAR-0 0 variants
- BOOK-THIN "C" thin
- PHOTO-UNK Peer pending
Desk codes from Wiktionary headword shape, FrequencyWords rank tier, confusable-pair count, generated misspelling depth, letter-cohort book size, and photo-finish peer. Not a difficulty grade.
| Property | Value |
|---|---|
| Headword | chaudrée |
| Language | French |
| Part of speech | Noun |
| IPA | \ʃo.dʁe\ |
| Letters | 8 |
| Misspellings tracked | 0 |
| Confusable pairs | 0 |
| Source | Wiktionary (kaikki.org) |
Longue queue: rang de « chaudrée » en français
Rare enough to double-check
chaudrée is uncommon French outside the top frequency list, classed as anoun, transcribed \ʃo.dʁe\. Rarity is why readers land here mid-draft. 2 senses are on record.
The misspelling generator found no plausible variants for chaudrée, a sign its spelling follows regular French conventions. Our confusable-pair dataset has no match for it, since its spelling is unusual enough that it doesn't cluster with a lookalike.
No documented word history exists for this headword, leaving phoneme-to-grapheme mapping as the best guide to its spelling rather than a borrowing history. The correct French form is chaudrée, spelled C-H-A-U-D-R-É-E.
Definition
- 1Soupe de poisson charentaise.
- 2Soupe aux coquillages et pommes de terre.
Recorded use
Wiktionary examplesThese source excerpts show how chaudrée appears in context. They illustrate usage; the definition above remains the entry’s reference meaning.
Servez la chaudrée des Asturies avec des croûtons à l’ail.
– Une chaudrée ? – C’est la soupe de poissons d’Aunis et de Saintonge. Bertille la fait avec des soles, des cétaux et des vives. Elle met aussi des rougets, des grondins, des barbarins, des anguilles de Brouage ou de Fontereau et des casserons qui sont, si vous voulez, des petites seiches. Il faut savoir doser le vin blanc et lier la chaudrée au beurre. L…
This word in other languages
Definitions, pronunciation, and etymology for this entry are drawn from Wiktionary via the kaikki.org structured extract (CC BY-SA). See the methodology for how each field is sourced and updated.