Bisque vs. Chowder

Bisquenoun

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

Bisquenoun

A pale pinkish brown colour.

Bisquenoun

(ceramics) A form of unglazed earthenware; biscuit.

Bisquenoun

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

Bisquenoun

A free turn in a handicap croquet match.

Bisquenoun

A free point in a handicap real tennis match.

Bisqueadjective

Of a pale pinkish brown colour.

Bisquenoun

Unglazed white porcelain.

Bisquenoun

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

Bisquenoun

A white soup made of crayfish.

Bisquenoun

a thick cream soup made from shellfish

Chowdernoun

A thick, creamy soup or stew.

Chowdernoun

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

Chowdernoun

A seller of fish.

Chowderverb

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

Chowdernoun

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

Chowdernoun

A seller of fish.

Chowderverb

To make a chowder of.

Chowdernoun

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

Chowder

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.