Chowder vs Soup: What Sets Apart the Creamy East Coast Concoction From the Rest?
Have you ever given much thought to the differences between the two dishes? Chowder is a deliciously creamy seafood affair
Good soup: From pop culture references to classic movie scenes, a warm and comforting bowl of soup is always a sight for sore eyes — but perhaps, save for the hospital variety.
Besides the care of frontline staff, soup is an unconditional love that is embodied by the soup kitchen, to which it also gets its name and its concept from. But there’s not quite as much that has been romanticized about or discussed over with chowder, the creamy counterpart.
An East Coast Culinary Tradition
Almost third in line after the stew, and even further along if broths and stocks are included, chowders are, more or less, lost in a vast sea of soup recipes.
And yet, speaking of the sea, they’re truly a one-pot wonder that is all about the delights of the seaside — the fruits of the sea — with roots dating back to the 1500s in Brittany, France, and Cornwall, England.
Named after the chaudière, a three-legged iron pot heated by seamen along the coast for cooking fresh seafood, chowder naturally emerged as a popular meal at the tables of such fishing communities.
Leveraging ingredients at hand, such as herbs, wine, and vegetables, the chowder was a celebration of a successful catch. And in fact, it can be likened to a seafood boil but in the format of a soup.
As diverse as the coastal contexts in which the dish can be found in, chowder can include as little or as much seafood as one’s heart desires. And it can be as simple or as elevated as the establishment that serves it — enjoyed at a seaside café or an upscale bistro.
Served with a dinner roll or a Michelin star, the dish can be a true seafood medley of scallops, shrimp, and lobster, or it can present itself in the humblest form with just clams.
Whatever the case, the New England Clam Chowder is arguably the most renowned and enjoyed version. And for good reason — it’s easy to cook and it’s greatly satisfying.
What Are the Main Differences After All?
Ubiquitous yet comforting, soups come in all shapes and sizes. And they’re as varied by their cultural background as they are by their textural contrast.
At a most basic level, it’s easy to recognize a soup as a liquid prepared from water, broth, or a mixture of the two.
From a clear chicken noodle soup to a thick mushroom bisque, varieties along the spectrum of soups can be said to be more about the solids and the purées — textures — with the former nearing towards stews.
Generally, soups are expected to be thin and light — easy enough to drink from a cup. Yet chowders, although commonly offered by the cup, aren’t as easy to sip with all of the heavy chunks of potatoes and various shapes of seafood.
Closer in resemblance to a stew, a typical bowl of chowder features larger pieces of meat or seafood, accompanied by a symphony of hearty vegetables — particularly potatoes and carrots. Typically kept on the chunkier side, most varieties come across as rustic and homey.
Known for their richness and thickness, chowders are also characterized by the often generous addition of dairy — a key ingredient that gives its unique white and beige appearance.
Further comforting, they’re to expected be served warm and hot — because a cold chowder would simply feel like a cold shower. It wouldn’t feel, let alone taste, right.
While the differences between the two may seem trivial and limited, you’ll be ready to impress your friends and family with some interesting facts the next time you’re enjoying a yummy chowder.
Related: Got Milk? Thicken and Enhance Your Soups and Stews Minus the Dairy and the Flour
