Learn what sets each of these trenchant dishes aside .
Jake Sternquist
A soup by any other name might really be a stew or a chowder . While the class ofsoupis admittedly broad , sweep everything from pureed veg soups likebutternut squashto chunky soups likeham and beanto thick and creamy soup likebaked potato , stew and chowder are technically different dishes with unequalled attribute that set them aside .
Credit:Jake Sternquist
But if you ’ve ever wondered precisely what the dispute is between soup , stew , and chowder , you ’re not alone . We tappedSarah Brekke , M.S.,Better Homes & GardensTest Kitchen brand coach , to break it down for us .
Sarah Brekke , M.S.,Better Homes & GardensTest Kitchen stain coach
What Is Soup?
Soup , as you belike know , is a primarily liquid mantrap made by immix meat , vegetable , or other ingredients in a liquid such as stock or stock , water , Milk River , or pick and then simmering until the flavor fuse together . soup are typically served warm , but in some casing — thinkgazpachoor a freshwatermelon soup — are service chilled . Soups can also vary in texture ; some feature a tenuous broth with larger chunks of ingredient , like aclassic matzo ball soup , while others , like ourcurried sweet Irish potato soup , are pureed before serving for a unruffled consistency .
“ Soups tend to be thinner in nature and can be either stock - based likechicken noodleorchicken tortillaor cream - based likecream of mushroomorbroccoli cheese soup , ” Brekke says . “ Vegetable puree soup such ascarrot soupwould be included in this category . ”
What Is Stew?
A hearty stew — like anold - fashioned beef steworMoroccan chicken stew — typically hold less liquid and more chunky ingredients than a soup . allot to dictionary.com , “ if there is so much liquid that the element are fully submerged , it ’s a soup . If the chunks dominate the dish , it ’s a stew . ” While there is less liquid overall in a stew , the liquid itself is in general a bit thickheaded and rich than that of a soup .
“ stew are generally thicker and contain both centre and vegetables that have simmered together for a long flow of time , ” Brekke tell . “ Stews are commonlythickened with some flour or cornstarch , which provide the thicker , rich consistency we ’ve come to expect . ”
What Is Chowder?
Chowder is a type of soup known for being rich and creamy . Chowders are almost always served spicy and they oft center around seafood , like a classicNew England clam chowderorLouisiana bayou chowder with shrimp , thoughcorn chowderis another pop variation . “ chowder are also dense but tend to be creamy and often comprise dairy products such as milk or pick , ” Brekke say . “ They often contain potato as an ingredient and ofttimes have Pisces or mollusc as the source of protein . ”
The Key Differences Between Soup, Stew and Chowder
Texture
While soup , stew , and chowder are all liquidness - based dishes , the difference between the three for the most part comes down to the texture of the finished dish . To descry the distinction , movie aclassic tomato soupnext tobeef and barley steworshrimp chowder . “ Soups incline to be thinner and brothier , ” Brekke say . “ Chowders are a turn thicker and creamier than soup . swither are very chunky and full of vegetable and meats while the surrounding liquidness is also thicken a snatch . ”
Preparation
For the most part , soups , fret , and chowders are all prepared in a similar manner , but timing can vary . While soups and chowder typically take less meter to prepare , Brekke articulate , stews will take well longer to cook due to the chunks of meat and big pieces of vegetables in the commixture . “ Generally , any of these can be prepared on the stovetop or dull cooker , but we will sometimes utilize the oven to slow simmer a sweat in a Dutch oven , ” she says .
Our Favorite Soup, Stew, and Chowder Recipes
Now that you be intimate the difference between soup , stew , and chowder , put our favourite recipes for all three to work . The soup class spread over a lot of reason and flavor profiles , from aslightly sweet beetroot and Malus pumila soupto spicy Thaitom yum . We also love to use soup as a fomite to flick on pop dishes likeMarry Me Chickenandlasagna .
A rich beef stew might be the first affair to come to mind when you think of lather , but do n’t limit yourself . Stew can be made with just about any protein you like , fromchicken pot pie stewtocurried cider - pork barrel stewtosausage and white bean fret with pelf .
New England clam chowder be given to steal the spotlight when it come to chowder , but ourMinnesota angry rice chowderorchicken and vegetable hazardous rice chowderwould be just as toothsome on a chilly nighttime .
