Stew

At its best, Chardovilian Stew is an undeniable culinary masterpiece fit for only the highest echelons of society. At its worst, it is a cobbled-together attempt at turning scraps into a meal that will feed as many people as possible. But what precisely separates a Stew from a Soup from a Chowder, from a Bisque from a Chili is still a subject of fierce debates among Chardovil's culinary workers.¹

"I call this newest creation: Karismanian Lobster Chowder."
"The fuck are you talking about? That's a stew, not a chowder!"
"Oh fuck off back to your fancy-arse 'Academy'."

— A heated debate in a royal kitchen

In a strictly academic sense, the differences have been readily decided and agreed upon, even if the chefs themselves continue to bicker.

• Soup: an umbrella term describing any dish where one cooks solid ingredients such as meat or vegetables in a liquid such as broth, cream, or water.²
• Stew: any dish prepared by barely covering solid ingredients in liquid and letting them simmered for a long time in a covered pot.²
• Chowder: thick and chunky soups traditionally containing seafood.²
• Bisque: similar to chowders, but are pureed so they are smooth, and most contain wine and cream.²
• Chili: not actually soups, instead stew-like dishes made with chili peppers or chili powder, meat, tomatoes, and beans.²