Which soup is typically hearty and thick with large pieces, and is usually not pureed?

Which soup is typically hearty and thick with large pieces, and is usually not pureed?

• A. Gazpacho
• B. Consomme
• C. Bisque
• D. Chowder

Answer: (D)

Chowder is the type that fits because it’s built around chunky, substantial pieces like potatoes, corn, onions, and seafood in a creamy or rich broth. The texture comes from these large pieces remaining recognizable, rather than from being blended into a smooth puree. Gazpacho is typically served cold and can be smooth or pulpy but isn’t known for thick, chunky heartiness. Consommé is a clear, refined broth with no large pieces clarity and delicacy rather than thickness. Bisque is creamy and smooth, but it’s usually pureed to a uniform texture, not chunky. So the soup that is typically hearty, thick, with large pieces, and not pureed is chowder.

Chowder is the type that fits because it’s built around chunky, substantial pieces like potatoes, corn, onions, and seafood in a creamy or rich broth. The texture comes from these large pieces remaining recognizable, rather than from being blended into a smooth puree. Gazpacho is typically served cold and can be smooth or pulpy but isn’t known for thick, chunky heartiness. Consommé is a clear, refined broth with no large pieces clarity and delicacy rather than thickness. Bisque is creamy and smooth, but it’s usually pureed to a uniform texture, not chunky. So the soup that is typically hearty, thick, with large pieces, and not pureed is chowder.