Recently, I've found myself eating lots of clam chowder. I thought clam chowder was the only kind of chowder that existed, but while at the grocery store stocking up, I noticed that there are multiple kinds of chowders like potato and beef. So what makes chowder chowder? Is chowder just soup with a thicker broth? And since Lobster Bisque didn't seem all that different to me, what's the difference in preparing a bisque vs. a chowder? And where does stew fit in? And has anyone else noticed how soup/chowder/chili taste that much better when one uses oyster crackers vs. just crumbling up saltines even though there is no logical reason why this should be?