What is the difference between cream soup, chowder, and bisque?

Question

What kind is your favorite?

Any recipes?

Answer 1

Take it from a former chef, cream soups can be made with pretty well anything, meat, vegetables or fish.

Chowder from the french word choudre, meaning thick stew, is mainly fish or seafood bases, although there is chicken corn chowder, most are a base with the fish or seafood and potatos, cooked to point then milk or cream is added and thickens by the breakdwon of thepotatos or like in New England style the oyster cracker act as the the thickener.

Bisque to in prodominantly a seafood or fish base there again you find there is a Campbells version called Tomato Bisque, bisque is made by cooking things like lobsters, crab or a combination of seafood items to make a stock, strained and the thicken, cream is then added and a finishing of the meat or seafood from the stock prepared

I worked in many hotels, restaurants and di a stint as a chef for a seafood distributor from Boston in Canada called Baystate Seafood in Toronto, and I made clam, fish and seafood chowders for there Knob Hill Farms operations back in the 1980's.

Answer 2

I believe that a cream soup is any type of soup that has cream or milk in it. That means that it could include the bisques or chowders.

Chowder is really just another name for any hearty soup that includes good bite-size pieces of fish, seafood, vegetables, meat, poultry, potatoes, etc.

Bisque is a cream soup that has been blended or processed to have a smooth, silky texture. They're usually the most delicate in flavor. cheers :)

Answer 3

cream soup is creamy, and i think chowder is thicker than cream soup, and I have no idea what bisque is.

I like cream soup better.

Answer 4

bisque is typically pureed into a smooth soup.