Stews and chowders these heartwarming hearty soups deserve categories all on their own. But how did they become more than just soup?
This time of the year there is one thing we all know for sure. We are not short on heartwarming hearty meals in a bowl. From chili’s to soups, from stews to chowders there is something for every day of the week.
But! What makes them so different from each other is what make them all special and unique in their own way.
Soup: a liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
It is rumored that the first soup ever made was back in 6000 BC and it was hippopotamus soup.
Soups are usually runnier and consist of a thinner broth than its cousin’s stew and chowder.
Stew: a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
The worlds oldest evidence of stew was found in Japan.
Stew is usually backed with veggies and protein with a broth that is thick like gravy, very similar to the chowder.
Chowder: a rich soup typically containing fish, clams, or corn with potatoes and onions.
In 1890, the magazine American Notes and Queries stated that chowder was of French origin. It was custom among French settlers in Canada to stew clams and fish that was laid in with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. The Native Americans then adopted it as “chawder”, which the Yankees later named chowder.
Just like it’s cousin stew, chowders base is more of a thick gravy consistency however the difference it chowders are usually veggie-loaded or seafood loaded. Beef and chicken are rarely used in chowders.