What is the difference between chowder and soup?

Answer 1

Technically, a soup is any combination of meat, fish, or vegetables in a broth. A chowder is a thick soup that usually contains seafood and potatoes as its primary ingredients (clam chowder is the most common), though the term is often used more loosely in describing any rich, chunky soup. The word ``chowder" is derived from the French ``chaudiere, " the term for a caldron that fishermen traditionally used to make stews from the day's catch.

Few dishes are more comforting than a bowl of classic New England clam chowder. Purists argue about precisely how the soup should be prepared -- some insist on salt pork instead of bacon, others want no seasonings but salt and pepper. The following recipe takes some liberties with flavorings, but I think you'll find the result to be hearty and delicious.

NEW ENGLAND CLAMCHOWDER

(Serves 6 to 8)

6 strips bacon, cut into 1-inch pieces

2 celery stalks, strings removed, cut into 1/4-inch dice

1 cup very small pearl onions, peeled

3 tablespoons all-purpose flour

2 cups unsalted clam juice

4 small Yukon Gold potatoes (about 1 pound), peeled and cut into 1/2-inch dice

2 bay leaves

1/4 teaspoon freshly ground pepper

5 large sprigs fresh thyme

8 pounds quahog clams, shucked, liquid reserved , and chopped into 1/2-inch pieces (2 pounds shucked clams)

1 1/2 cups fresh yellow-corn kernels (2 ears)

2 1/2 cups milk

2 tablespoons unsalted butter

1 teaspoon salt

1 tablespoon sherry (optional)

1. In a stockpot, cook the bacon until crisp. Drain on a paper towel and crumble. Discard all but 2 tablespoons fat. Add celery and onions and saute, stirring occasionally, until translucent, 7 minutes.

2. Sprinkle flour over onion mixture and cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves , and 1/8 teaspoon pepper, cover and bring to a boil. Pick thyme leaves from stems. Add both to pot. Reduce heat to medium low, and simmer until potatoes are almost fork tender, about 12 minutes.

3. Add clams and reserved liquid, cover and cook 4 minutes over medium heat. Add corn, cover, and cook 4 to 6 minutes. Add milk and butter, then cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems, then add 1/8 teaspoon pepper and 1 teaspoon salt.

4. Serve immediately, drizzled with sherry, if using, and garnished with bacon.

Answer 2

Definition: A thick, chunky seafood soup, of which clam chowder is the most well known. The name comes from the French chaudière, a caldron in which fishermen made their stews fresh from the sea. New England-style chowder is made with milk or cream, Manhattan-style with tomatoes. Chowder can contain any of several varieties of seafood and vegetables. The term is also used to describe any thick, rich soup containing chunks of food (for instance, corn chowder).
Chowder

Soup: Definition: Theoretically, a soup can be any combination of vegetables, meat or fish cooked in a liquid. It may be thick (like gumbo), thin (such as a consommé), smooth (like a bisque) or chunky (chowder or bouillabaisse). Though most soups are hot, some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad. See also avgo-lemono; billy bi; bird's nest; borscht; bourride; caldo verde; callaloo; caudière; chlodnik; ****-a-leekie; cotriade; coulis; cush; dashi; dubarry; fruit soup; garbure; gazpacho; menudo; minestra; mock turtle; mulligatawny; ozoni; panada; pepper pot; pistou; posole; ribollita; Scotch broth; she-crab soup; sizzling rice soup; won ton soup

Answer 3

Chowder usually has potatoes in it and some soups don't...well actually now that I think I'm not too sure!

Answer 4

Chowder is made with milk or cream in relation to soup that is made with water or stock..Thicker!!

Answer 5

Chowder is made with milk or heavy cream.
Soup is made with a broth or stock from usually chicken, beef or vegetable.

Answer 6

Chowder is chunky with more than one type of meat or fish.

Answer 7

chowder is thicker than soup, more like a stew.

Answer 8

chowder is usually has a creamy base when soup usually has a broth base.

Answer 9

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