Chowder is best described as which of the following?

Chowder is best described as which of the following?

• A. A clear broth
• B. A thick soup with pureed vegetables
• C. A smooth, milk-based soup
• D. A hearty soup with large chunks not fully pureed, often thickened with roux

Answer: (D)

Texture and thickness define chowder. A chowder is a hearty soup built around sizeable pieces of ingredients—think chunks of potatoes, corn, and seafood or other fillings—that stay distinct rather than being fully puréed. It’s typically creamy and bodyful because dairy is added and a roux or similar thickener is used, giving an opaque, substantial finish. This combination of chunky pieces and a thick, creamy consistency is what sets chowder apart from a clear broth (which is thin and transparent) or from a soup with pureed vegetables (which would be smooth throughout) or from a smooth milk-based soup (which lacks the chunky, rustic texture). So the description that matches chowder emphasizes large chunks not fully pureed and a thickened, hearty mouthfeel.

Texture and thickness define chowder. A chowder is a hearty soup built around sizeable pieces of ingredients—think chunks of potatoes, corn, and seafood or other fillings—that stay distinct rather than being fully puréed. It’s typically creamy and bodyful because dairy is added and a roux or similar thickener is used, giving an opaque, substantial finish. This combination of chunky pieces and a thick, creamy consistency is what sets chowder apart from a clear broth (which is thin and transparent) or from a soup with pureed vegetables (which would be smooth throughout) or from a smooth milk-based soup (which lacks the chunky, rustic texture). So the description that matches chowder emphasizes large chunks not fully pureed and a thickened, hearty mouthfeel.