Bisque Vs Chowder: What's The Difference?

Two particularly misunderstood (and mistaken) kinds of soup are chowder and bisque. Both soups have a seafood base and a creamy consistency, but they are actually different dishes.

Bisques often use seafood as the base, which is then pureed and strained. They also typically incorporate a roux and cream to help make the soup incredibly thick and rich.

The cooking process for bisques is more involved, and is also viewed as a high end food, due to the soup's difficult preparation process and use of expensive shellfish.

Chowder is much easier to make, has a chunky texture, and is often less expensive. Chowders can be made with or without a roux, and have a base that includes both broth and cream.

It is cooked with mix-ins, including potatoes, corn, and vegetables that give it a chunky texture. You also won't need a blender, or other specialty kitchen tools to make chowder.