An Easy Recipe For Vegan Vegetable Chowder With Potatoes - Delish Knowledge (2024)

FAQs

What is the difference between potato soup and potato chowder? ›

Potato chowder is a thick, creamy, chunky, and almost stew-like dish. It differs from potato soup in that it relies just as much on milk, half and half, or heavy cream as it does on broth, whereas soup recipes tend to be all broth or stock. Chowder in general is closer to a stew than it is a soup.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

There's no correct way but some methods provide difference outcomes. I normally dice my potatoes quite small, boil them on their own and add to the soup at the end. That way they are perfectly cooked. On the other hand you can add them with other vegetables and the potatoes will begin to crumble once they are cooked.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

The difference between chowder, soup, and stew is that chowder is a soup made with broth that is thickened with flour and cream, with seafood and/or vegetables mixed in. Soup is made with water or broth and can host a variety of ingredients like pasta, vegetables, fruits, grains, meats or seafood.

In comparison to soup, chowders tend to have a creamier mouthfeel thanks to heavy cream or milk that are prominent in a range of seafood and corn chowder recipes. That said, chowders are also served piping hot, unlike cold soups like Spanish gazpacho or French vichyssoise.

What classifies a soup as a chowder? ›

A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.