There are a few types of soups that start with the letter p. The most common soups beginning with this letter include potato and pumpkin soups.
Chowder is unique from other soups because it is a thick and creamy soup typically made with seafood, potatoes, and onions. It often includes milk or cream to give it a rich and hearty texture.
Clear and thick...clear is broth-like, thick would be like a chowder.
Oyster crackers are small crackers often served with soups and chowders.
A rich, thickened cream soup that is often made with shellfish is a bisque or chowder. I can think of two delicious soups that are rich and creamy and have shellfish as ingredients called New England Clam Chowder and Lobster Bisque. There are many others, too
Soups made primarily with broth are thin and clean soups.
Thick soups that are most likely to contain seafood include chowders, such as New England clam chowder and corn chowder, which often feature clams or other seafood. Bisques, particularly lobster bisque and shrimp bisque, are also rich, creamy soups that highlight seafood flavors. Additionally, bouillabaisse, a traditional Provençal fish stew, combines various types of fish and shellfish in a thick, flavorful broth.
Chowder.....New England chowder with a cream sauce and Manhattan chowder with tomato base sauce. There are many other variations.
cHOwder
it was in summer 2008.
adopted from where i dont know
A broth Consomme.