Final answer:
The two types of thick soups often used as marketing terms are chowders, which are hearty and chunky, and bisques, which are smooth and creamy, usually made with seafood.
Step-by-step explanation:
Two types of thick soups often used as marketing terms are chowders and bisques. Chowders are hearty soups known for their creamy base and chunky ingredients.
These often include potatoes, seafood, or corn. Bisques, on the other hand, are smooth, creamy soups traditionally made from pureed seafood, especially crustaceans.
They are luxurious and typically seasoned with wine or cognac. Both types of soups have a rich texture and are frequently highlighted on menus to appeal to customers looking for a filling and comforting meal.
Two types of thick soups that are often used as marketing terms are chowder and bisque.
Chowder is a type of soup that is typically made with seafood or vegetables, and it is thickened with cream or milk. Examples of chowder include clam chowder and corn chowder.
Bisque, on the other hand, is a smooth and creamy soup that is traditionally made with shellfish such as lobster, crab, or shrimp. It is thickened with cream and often seasoned with herbs and spices.