As the temperatures dip, you can find us warming up with some soup on the stove. And not just any soup, but our tried and true Lobster Bisque and New England Clam Chowder, which are the New England winter warmers that you’ll want to keep stocked in your freezer for a chilly day.
To start with though, it’s important to understand the difference between a bisque and chowder. Though oftentimes confused for one another, they are completely different culinary experiences. A bisque refers to a soup that typically has cream in it for a thicker consistency, and is usually pureed. A bisque will often be vegetable or seafood-based, like our classic Lobster Bisque. For ours, we use chunks of lobster claw and knuckle meat for texture and flavor. Cream, sweet potato, and onions are added to thicken and flavor our bisque, and the best part is, it’s gluten-free, using potato starch instead of flour.
As opposed to its creamy counterpart, chowder is not pureed and will often be chunky, packed with clams and potatoes like ours, or oftentimes bacon and corn (not in our own clam chowder, but a delicious addition nonetheless). It typically has seafood in it, and our New England Clam Chowder has just that, with chunks of clams from the Gulf of Maine added to a creamy soup that’s also thickened with potato starch.
Both are great at keeping you warm during those cold winter months, but it’s important to distinguish between the two in terms of the best time to serve each in order to maximize their culinary potential.
For Lobster Bisque, we prefer to serve it as an appetizer before dinner. It’s elegant but approachable, and always impresses your guests. It’s a super simple preparation using our bisque, and the result will feel like you’re in a 4-star restaurant.
On the other hand, New England Clam Chowder is the perfect outdoor food in the colder months. Heat up some of our chowder at a tailgate or any outdoor gathering this winter, and your friends and family will thank you. Some oyster crackers and fresh herbs make it feel like you spent hours cooking this chowder (no one needs to know it’s a simple reheat on the stove). Ladle it into a mug for some serious New England vibes.
While they’re different in ingredients, flavor, and use cases, the one similarity is that the best Lobster Bisque and Clam Chowder come from New England. If you're lucky enough to call the Northeast home, then you understand the feelings of “hygge” that these soups bring about, but if you’re like the rest of the US and rooting against the Patriots, you can order New England Clam Chowder and Lobster Bisque from us to see what all the fuss is about.
FAQs
Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.
What are the main ingredients of bisque soup? ›
A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice. The meat is typically cooked and used as a topping.
Which is healthier clam chowder or lobster bisque? ›
CLAM CHOWDER VERSUS LOBSTER BISQUE
You might think all clam chowders are equal, but the Manhattan version is tomato-based, whereas the New England kind is made with milk or cream, which makes it much more fattening. But when it comes to calories, lobster bisque, which is made with heavy cream, is the highest of all.
Which is usually a main ingredient in bisque? ›
A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.
What is the thickening agent in bisque? ›
Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.
What is the main liquid ingredient of a bisque? ›
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.
Is lobster bisque healthy? ›
“Lobster bisque has 20 percent of the daily recommended serving of fat, and most of it is saturated fat. Plus, there are close to one thousand grams of sodium!” Lobster is an excellent (albeit expensive) source of protein, but our recommendation? Save this soup for a special occasion.
Why is lobster bisque so good? ›
In American recipes, using a combination of lobster shells, bodies, claw meat, and tail meat provides the bisque its telltale taste and feel. Depending on the recipe, you will remove the lobster from the body, dice it, and add the chopped lobster meat to the broth and develop flavors that way.
What is not used in a traditional bisque? ›
Traditional bisque typically does not contain rice. Bisque is a smooth and creamy soup that is classically made with shellfish, such as lobster or shrimp, and their shells. The shells are often used to infuse the soup with flavor during the cooking process.
What does clam chowder do to your body? ›
Clam chowder is a heart-healthy meal because it contains B vitamins essential for preventing fatigue and reducing muscle and neuropathic pain. It also provides a good source of potassium, which can help lower high blood pressure.
Lobster Bisque: (222g) calories 310, calories from fat 210, total fat 24g, saturated fat 15g, trans fat 1g, cholesterol 115mg, sodium 680mg, total carbohydrate 13g, dietary fiber 1g, sugars 1g, protein 12g, vitamin a 20%, vitamin c 8%, calcium 10%, iron 4%.
How long can you eat lobster bisque? ›
How Long Does Lobster Bisque Last in the Fridge? Lobster Bisque should be stored in an airtight container in the refrigerator. As with most seafood, it should not be stored longer than 2-3 days.
What is the classic thickening for bisque? ›
Crushed shells make thick bisques
This gets you the flavorful base for your stew and thickens the broth. In the traditional, or authentic, way of making bisque, the shells are removed from the bubbling broth and set aside. Then, the both is strained twice and returned to the stock pot.
What alcohol is used for a bisque? ›
The lobster bisque, a classic lobster dish from New England, traditionally uses both white wine and brandy in its preparation.
How thick should bisque be? ›
The bisque should be thick enough to just coat the back of a spoon but not so thick that it is clearly thickened with a slurry mixture and develops a weird gelatinous consistency. Instead of using a slurry or roux base I cook rice in the broth and blend it. It should be a silky and luxurious soup – not chunky.
Does Panera lobster bisque have lobster in it? ›
Light Cream, Clam Broth From Concentrate, Lobster Meat, Butter (Cream, Salt), Water, Sherry Wine, Wheat Flour, Contains 2% or less of: Tomato Paste, Corn Starch, Chicken Base (Chicken, Salt, Rendered Chicken Fat, Dextrose, Sugar, Natural Flavor, Roast Chicken Flavor [Rendered Chicken Fat, Natural Flavor, Safflower Oil] ...
Why is it called lobster bisque? ›
The term is also likely referring to the way the lobsters are 'bis cuites' or cooked twice during the soup making process. They are sautéed lightly first within their shells, simmered in wine mixed with other aromatic ingredients, and then strained. Next the cream is added and voila, a delicious bisque!
Do you eat lobster bisque hot or cold? ›
Although it's usually served hot, some people prefer to eat lobster bisque cold. If you enjoy it that way, lobster bisque can be an excellent staple for a packed lunch.
