Bisque vs. Chowder — What's the Difference?

A rich, creamy soup made from meat, fish, or shellfish.

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.

A thick cream soup made of puréed vegetables.

A thick soup containing fish or shellfish, especially clams, and vegetables, such as potatoes and onions, in a milk or tomato base.

Ice cream mixed with crushed macaroons or nuts.

A soup similar to this seafood dish

See biscuit.

A thick, creamy soup or stew.

A pale orange-yellow to yellowish gray.

A stew, particularly fish or seafood, not necessarily thickened.

An advantage allowed an inferior player in certain games, such as a free point in tennis, an extra turn in croquet, or an additional stroke in golf.

(transitive) To make (seafood, etc.) into chowder.

A thick creamy soup made from fish, shellfish, meat or vegetables.

A dish made of fresh fish or clams, biscuit, onions, etc., stewed together.

A pale pinkish brown colour.

A seller of fish.

(ceramics) A form of unglazed earthenware; biscuit.

To make a chowder of.

(sports) An extra turn, free point or some other advantage allowed.

A thick soup or stew made with milk and bacon and onions and potatoes

A free turn in a handicap croquet match.

A free point in a handicap real tennis match.

(chiefly British) Exemption from work or other duty on a particular day.

A day's leave an employee may take without warning or reason and not be counted as annual leave.

(British parliament) Permission for an MP to be absent from a vote, granted by the whips when the absence is not likely to affect the outcome.

Of a pale pinkish brown colour.

(transitive) To prepare ceramics in the bisque style.

Unglazed white porcelain.

A point taken by the receiver of odds in the game of tennis; also, an extra innings allowed to a weaker player in croquet.

A white soup made of crayfish.

A thick cream soup made from shellfish