Tips on Stocks, Bisques, Chowders & Stews

Soups aren’t unique to the Caribbean, but we all get confused. So as far as they go, what is the difference between a stock, a bisque, a chowder and a stew?

1. STOCK – A stock, or more hearty broth, is a liquid in which meat, fish, grains or vegetables have been simmered.

2. BISQUE – A bisque is a thick, creamy soup, traditionally made from pureed shellfish.

3. CHOWDER – Chowders use flour as a thickening agent with a variety of main ingredient options from corn to clams

4.  STEW – And stews are made from solid ingredients, slow cooked in liquid, then served in the resulting gravy.