Definitions… Chowder, Soup or Stew

Chowder:

A thick chunky soup typically made with seafood and vegetables. The name is derived from the French world chaudiere which is a caldron used by fisherman to make their fresh fish stews. Clam chowder is probably the most common chowder in the U.S. but chowders may simply be any soup with a rich base and chunks of food like a corn chowder

Stock:

A liquid derrived from meats, fish or vegetables and is used as a base for soups and sauces. Common stocks include veal, fish, vegeteable, beef and chicken.

Soup:

a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients

Stew:

a dish of meat, fish, or other food, cooked by stewing – to cook or cause to cook by long slow simmering

Consomme:

A broth made from fish or meat which is clarified to produce a clear soup which may be served hot or cold.

Pottage:

a thick soup made of vegetables, with or without meat. – a dish of boiled food

References:

http://www.gourmetsleuth.com/Homepage.aspx

http://dictionary.reference.com/

 

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