Which term refers to a hearty, thick soup that is not pureed before adding cream or milk and is usually thickened with roux and contains large pieces?

Which term refers to a hearty, thick soup that is not pureed before adding cream or milk and is usually thickened with roux and contains large pieces?

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

Answer: (D)

Chowder describes a hearty, thick soup that stays chunky rather than smooth. It’s defined by large pieces such as potatoes, corn, clams, or other seafood, and it’s finished with dairy (often milk or cream). The texture is usually built with a roux or another starch, giving the soup body without pureeing the ingredients. This combination—dairy-enriched, chunky pieces, and roux-thickened body—fits the description exactly. Gazpacho is served cold and typically not thick or chunky. Consommé is a clear, refined broth that’s smooth and transparent, not chunky or dairy-based. A bisque is rich and creamy but traditionally smooth because the ingredients are puréed and strained, producing a velvety texture rather than large pieces.

Chowder describes a hearty, thick soup that stays chunky rather than smooth. It’s defined by large pieces such as potatoes, corn, clams, or other seafood, and it’s finished with dairy (often milk or cream). The texture is usually built with a roux or another starch, giving the soup body without pureeing the ingredients. This combination—dairy-enriched, chunky pieces, and roux-thickened body—fits the description exactly.

Gazpacho is served cold and typically not thick or chunky. Consommé is a clear, refined broth that’s smooth and transparent, not chunky or dairy-based. A bisque is rich and creamy but traditionally smooth because the ingredients are puréed and strained, producing a velvety texture rather than large pieces.