Hearty, thick soups made very similarly to cream soups, but they are not pureed before cream or milked is added; Usually thickened with roux and include large pieces of main ingredients and garnishes

Hearty, thick soups made very similarly to cream soups, but they are not pureed before cream or milked is added; Usually thickened with roux and include large pieces of main ingredients and garnishes

• A. Paysanne
• B. Coulis
• C. Bisque
• D. Chowder

Answer: (D)

Chowder is defined by being a hearty, chunky soup that’s thickened to a rich consistency, often with a roux, and filled with large pieces of the main ingredients (like potatoes, corn, seafood, or other vegetables) plus garnishes. It’s not puréed before adding the dairy, so you end up with substantial pieces in a creamy base. Paysanne is more about rustic vegetable shapes and a lighter, simpler presentation of vegetables. Coulis is a smooth purée used as a sauce, not a chunky, roux-thickened soup. Bisque is a smooth, creamy soup typically made from shellfish and pureed/strained, not chunky. The described characteristics match chowder.

Chowder is defined by being a hearty, chunky soup that’s thickened to a rich consistency, often with a roux, and filled with large pieces of the main ingredients (like potatoes, corn, seafood, or other vegetables) plus garnishes. It’s not puréed before adding the dairy, so you end up with substantial pieces in a creamy base.

Paysanne is more about rustic vegetable shapes and a lighter, simpler presentation of vegetables. Coulis is a smooth purée used as a sauce, not a chunky, roux-thickened soup. Bisque is a smooth, creamy soup typically made from shellfish and pureed/strained, not chunky. The described characteristics match chowder.