As the weather gets cooler and the days get shorter, the cravings of a warm bowl of soup get stronger. Of course, the same goes for bisque, chowder or stew. While your taste buds may not care, there is a difference between them.
The word "soup" generally refers to ingredients, such as meat and vegetables, cooked in a large amount of liquid like broth or juice. Soups may be clear, like chicken noodle, or thick, like any cream soup. A bisque is a thick, rich soup usually consisting of pureed shellfish and cream. Lobster bisque is a common favorite, but so is shrimp and crawfish. The broth and the meat are sautéed with aromatics and then thickened with rice, cream or roux. It's then pureed into a smooth soup. A tomato bisque is not truly a bisque but rather a cream soup. However, "tomato bisque" generally sells more than simply calling it "cream of tomato soup!"
A chowder is similar to a bisque, but rather than being smooth, it is thick and chunky. It may also include seafood and/or vegetables like New England clam chowder or corn chowder. Cream or milk are added to give it a smooth richness. Stew, on the other hand, is made from solid ingredients, such as potatoes and meat, that have been cooked in a liquid. The result forms portions of ingredients in a gravy-like consistency rather than a thin liquid. Dig your spoon into any type of soup or stew you choose!
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.