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Chowder - Wikipedia Chowder is a type of thick soup prepared with milk or cream, a roux, and seafood or vegetables Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter Other common chowders
22 Deliciously Rich Seafood Soups To Try Today Across the world, coastal cultures have perfected their own take on this classic comfort, from creamy chowders to spicy, tomato-based stews This collection brings together 22 of the most delicious seafood soups, each with its own unique twist
Exploring The Hearty World Of Thick Soups: What Are They Called? Bisque: Creamy, smooth soup made from puréed shellfish or vegetables, often enriched with cream Bisque stands apart in the world of thick soups, not merely for its texture but for its origins and refinement
What Is A Thick Fish Soup Called? - The Cooking Facts A thick fish soup is called chowder It is a type of soup made with chunks of fish, vegetables, potatoes, and milk or cream, resulting in a hearty and filling dish The most common type of fish used in chowder is cod, but other types of seafood such as clams, shrimp, and salmon can also be used
20 Must-Try Seafood Soups From Creamy Chowders to Zesty Broths Explore a world of flavors with these 20 must-try seafood soups, ranging from rich and creamy chowders to vibrant and zesty broths Each soup offers a unique taste experience that will transport your taste buds to different coastal regions
Seafood Soup Recipes: The Best 9 Rich Delicious Bowls to Try Today The most renowned French seafood soup is called Bouillabaisse —a complex, aromatic dish that hails from the coastal city of Marseille Bouillabaisse isn’t just a soup—it’s a celebration of Mediterranean fishing tradition
What Is a Seafood Chowder? - Chefs Resource Chowder is a type of soup, specifically a thick and creamy soup, traditionally made with seafood, potatoes, and vegetables The key distinction is the thickness and richness, often achieved through the addition of milk, cream, or a roux