What is the Difference Between Stew, Soup, and Chowder?
There are so many different terms for foods. Sometimes it can be hard to tell one from the other. For example, how many of you had families who made stew that was more like soup? Not everyone makes a thick stew. So, what is the real difference?
A stew is a dish made from two or more ingredients stewed in liquid. The liquid is usually thickened into a gravy, but not always. The ingredients are usually in chunks that may take more than a bite to eat. The meats in stews are often browned before being added to the mix. When browned in the pan the stew will be cooked in, all the little tasty bits get added to the stew.
There are many types of stews like Irish stew, Mulligan stew, burgoo, Brunswick stew, and bouillabaisse. While they may be very different, they still share certain qualities. Stews are usually cooked slowly to tenderize the ingredients. While most stews contain meat, it is possible to make vegetable stew, too. Stew can be made with any meat you have on hand, and at times have been made with squirrel, seafood, lamb, goat, beef and more. There is nothing like a heaping bowl of stew for dinner.
Soups have a lot more leeway. Basically, a soup is any mixture of foods cooked in a liquid. Soups can be clear like consommé or thick like a bisque. Some well known soups include borscht, which is made from beets, gazpacho, which is an uncooked soup made from pureed vegetables, and posole, which is a thick Mexican soup. Soups can have bite sized chunks in a broth or tiny grains in it like barley or rice. You cannot really heap soup in a bowl. The contents should always present a flat surface with the exception of an ingredient or more breaking the surface.
Chowder is a chunky soup, usually with a thick broth. Most people think of a seafood based chowder like clam chowder, but you can also find recipes for ham and corn chowder, potato chowder, and many others. Chowders are usually rich and may be milk based or tomato based. Many chowders use flour as a thickening agent.
Depending on your own cooking preferences, some of these qualities may be interchangeable. Some people make stews with soupy broths; others prefer really thick soups like potato, split pea and so on. Generally, what you call the contents of your cooking pot is up to you. One cook stated like this: “It’s not so much the thickness, like most people seem to think, but more that stews are more about the ingredients while soups are more about the broth.” That sums it up quite well, actually.
We will let you decide what you get in your own kitchen. Call it what you like. If it looks like stew, tell everyone it is a stew. If it looks like soup, call it a soup. We will not tell anyone.
Leave a Reply
- Lemon Chicken Soup with Scallions and Corn September 16, 2014
- Chicken and Mushroom Cream Soup September 15, 2014
- Tender Beef Stew with Potatoes and Red Wine September 14, 2014
- Shabu-Shabu Soup with Rice and Green Onion September 13, 2014
- Crockpot Corn Soup with Potatoes September 12, 2014
- Italian Meatball and Vegetable Soup September 11, 2014
- Olive Garden Style Minestrone Soup September 10, 2014
- Crock Pot Beef Stew and Herb Dumplings (82491 Views)
- Onion Soup Articles (53549 Views)
- Rich and Creamy Seafood Chowder Recipe (47799 Views)
- Crockpot Corn Chowder (32402 Views)
- Grilled Sweet Potato Soup Recipe (20222 Views)
- Pumpkin Soup (19039 Views)
- Mexican Recipe for Taco Soup with Cilantro (18658 Views)
- Stew Articles (13802 Views)
- Different Types of Onions – A Complete Glossary (12800 Views)
- Pumpkin Soup Articles (12085 Views)