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Chowders are usually made with meat or seafood and potatoes, made with a milk or cream base. Chowders are thicker than soups
Bisque is the name given to a thick, creamy and richly-flavoured soup made from seafood, including shells, as well as onions and other vegetables; it is similar to chowder, another thick soup, but while chowder retains chunky pieces of seafood, bisque is puréed, so it is a smooth soup. It is usually also thickened with cream and frequently also finished with cream on serving. So, bisque is a puréed soup. Other puréed soups, though, are not necessarily bisque; they can be any kind of soup, with or without seafood or any other meat, puréed until the soup is thick and smooth. Seafood soups, also, are not necessarily bisques. The French Bouillabaisse, from the Provençal port of Marseilles, like other similar Mediterranean seafood soups, is not thickened and is served with seafood in chunks or whole; cream is not used.
There are many different types of soups, consomme, cream soups, main ... Vegetable soups are now made to coincide with the different vegetables that are in season.
Cream soups are usually thickened by a roux. Examples are cream of potato soup, cream of chicken soup, and cream of broccoli soup.
soups with a white color base like Zupa Toscana that the Olive garden makes, made with heavy whipping cream
All soups can be frozen. Cream soups might separate, but that's okay.
Soups made primarily with broth are thin and clean soups.
A broth Consomme.
Chowder is a rich creamy soup that can have seafood as the main ingredient.
Seafood is made out of fish in the seas. :)
Fish or seafood chowders, such as clam chowder, are made with seafood and vegetables.
soups? microwave soups are almost the same as stove