Any other name for the soup could actually be stew or chowder. While there is a wide variety of soups, from vegetable soups such as pumpkin to chunky soups such as ham and bean soups, to thick and creamy soups such as baked potatoes, stews and chowder soups are technically different dishes with unique attributes that set them apart.
But if you’ve ever wondered exactly what’s the difference between soups, stews, and chowder soups, you’re not alone. Next, we will explain the difference between the three in detail.
What Is Soup?
As you may know, soup is a dish made primarily of liquids, consisting of meat, vegetables, or other ingredients mixed in a liquid (such as broth, water, milk, or cream) and then simmered until the flavors blend together. The soup is usually hot, but in some cases, such as gazpacho or fresh watermelon soup, it is refrigerated. The texture of the soup also varies; Some soups have a thin broth and larger chunks of ingredients, such as the classic unleavened cake ball soup, while others, such as our curry sweet potato soup, are pureed before serving to keep the texture smooth.
The texture of the soup is usually thinner and can be a broth like chicken noodles or chicken tortillas, or a creamy soup like a mushroom cream soup or broccoli cheese soup. Vegetable soups such as carrot soup also fall into this category.
What Is Stew?
Hearty stews, such as old-fashioned goulash or Moroccan chicken stew, often contain less liquid and more chunky ingredients than soups. According to dictionary.com, if there is so much liquid that it completely submerges the ingredients, it’s soup. If lumpy ingredients predominate, it’s a stew. While there is less liquid in stews overall, the liquid itself is often thicker and richer than soups.
Stews are usually thicker, have meat and vegetables in them, and need to be simmered for a long time. Stews are usually thickened with some flour or cornstarch so that they achieve the consistency we desire.
What Is Chowder?
Chowder is a type of soup that is known for its thick and creamy flavor. Chowder is almost always served hot and is usually seafood-based, such as the classic New England clam chowder or Louisiana bayou shrimp bisque, though corn bisque is another popular variant. “Chowder soups are also thick, but tend to be more creamy and often contain dairy products such as milk or cream. They often contain potatoes as an ingredient and often have fish or shellfish as a protein source.
Main Differences Between Soup, Stew, And Chowder
Texture
While soups, stews, and chowders are all liquid-based dishes, the difference between the three is mainly in the texture of the finished dish. To spot the difference, imagine the classic tomato soup contrasted with beef and barley stew or shrimp chowder. Soups tend to be thinner and have a stronger flavor in the soup. Chowder is thicker and creamier than soup. The stew is very thick and rich in vegetables and meat, and the surrounding liquid is also a bit thick.
Get Ready
In most cases, soups, stews, and chowders are made in the same way, but the timing may vary. While soups and chowders usually take less time to prepare, stews take longer to cook because the mixture contains chunks of meat and chunks of vegetables. Generally, these can be prepared on the stovetop or slow cooker, but we sometimes make use of the oven to slow cook the stew in a Dutch pot.