A soup by any other name might actually be a stew or a chowder. While the category of soup is admittedly broad, spanning everything from pureed vegetable soups like butternut squash to chunky soups like ham and bean to thick and creamy soups like baked potato, stew and chowder are technically different dishes with unique attributes that set them apart.
But if you’ve ever wondered exactly what the difference is between soup, stew, and chowder, you’re not alone. We tapped Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager, to break it down for us.
Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager
What Is Soup?
Soup, as you probably know, is a primarily liquid dish made by combining meat, vegetables, or other ingredients in a liquid such as stock or broth, water, milk, or cream and then simmering until the flavors meld together. Soups are typically served warm, but in some cases—think gazpacho or a fresh watermelon soup—are served chilled. Soups can also vary in texture; some feature a thin broth with larger chunks of ingredients, like a classic matzo ball soup, while others, like our curried sweet potato soup, are pureed before serving for a smooth consistency.
“Soups tend to be thinner in nature and can be either broth-based like chicken noodle or chicken tortilla or cream-based like cream of mushroom or broccoli cheese soup,” Brekke says. “Vegetable puree soups such as carrot soup would be included in this category.”
What Is Stew?
A hearty stew—like an old-fashioned beef stew or Moroccan chicken stew—typically contains less liquid and more chunky ingredients than a soup. According to dictionary.com, “if there is so much liquid that the ingredients are fully submerged, it’s a soup. If the chunks dominate the dish, it’s a stew.” While there is less liquid overall in a stew, the liquid itself is generally a bit thicker and richer than that of a soup.
“Stews are generally thicker and contain both meat and vegetables that have simmered together for a longer period of time,” Brekke says. “Stews are commonly thickened with some flour or cornstarch, which provide the thicker, richer consistency we’ve come to expect.”
What Is Chowder?
Chowder is a type of soup known for being rich and creamy. Chowders are almost always served hot and they frequently center around seafood, like a classic New England clam chowder or Louisiana bayou chowder with shrimp, though corn chowder is another popular variation. “Chowders are also thick but tend to be creamier and often contain dairy products such as milk or cream,” Brekke says. “They often contain potato as an ingredient and frequently feature fish or shellfish as the source of protein.”
The Key Differences Between Soup, Stew and Chowder
Texture
While soup, stew, and chowder are all liquid-based dishes, the difference between the three largely comes down to the texture of the finished dish. To spot the distinction, picture a classic tomato soup next to beef and barley stew or shrimp chowder. “Soups tend to be thinner and brothier,” Brekke says. “Chowders are a bit thicker and creamier than soups. Stews are very chunky and full of vegetables and meats while the surrounding liquid is also thickened a bit.”
Preparation
For the most part, soups, stews, and chowders are all prepared in a similar manner, but timing can vary. While soups and chowders typically take less time to prepare, Brekke says, stews will take considerably longer to cook due to the chunks of meat and larger pieces of vegetables in the mixture. “Generally, any of these can be prepared on the stovetop or slow cooker, but we will sometimes utilize the oven to slow simmer a stew in a Dutch oven,” she says.
Our Favorite Soup, Stew, and Chowder Recipes
Now that you know the difference between soup, stew, and chowder, put our favorite recipes for all three to work. The soup category covers a lot of ground and flavor profiles, from a slightly sweet beet and apple soup to spicy Thai tom yum. We also love to use soup as a vehicle to riff on popular dishes like Marry Me Chicken and lasagna.
A rich beef stew might be the first thing to come to mind when you think of stew, but don’t limit yourself. Stew can be made with just about any protein you like, from chicken pot pie stew to curried cider-pork stew to sausage and white bean stew with kale.
New England clam chowder tends to steal the spotlight when it comes to chowder, but our Minnesota wild rice chowder or chicken and vegetable wild rice chowder would be just as luscious on a chilly night.
