Fish Chowder

Bring New England to your front door and dig into the variety of flavors this chowder has to offer.

Fish Chowder


  • 1 Tbsp of multicolored peppercorns
  • 1 Tbsp of coriander seeds
  • 2 Tbsp of butter, softened
  • 1 chopped onion
  • 2 cloves of garlic, minced
  • ½ cup of pancetta
  • 2 cups of whole milk
  • 1 cup of heavy cream
  • 2 cups of clam juice
  • 2 cups of thinly sliced potatoes
  • 1 tsp of salt
  • 1 tsp of pepper
  • 4 of Legal Sea Foods Center Cut Cod Loins 


  1. Thaw cod in the refrigerator for 8 hours.
  2. Broil, bake, fry, sear, or steam cod for 8 to 12 minutes until internal temperature reaches minimum 145°F for at least 15 seconds.
  3. Fry pancetta.
  4. Sauté butter and onions together.
  5. Add cooked pancetta, whole milk, potatoes, clam juice, peppercorns, coriander seeds, and garlic to the sauté and bring it to a boil.
  6. Simmer the soup for 10 minutes and add the heavy cream, salt, and pepper.
  7. Cut up your cod and add to the soup.
  8. Garnish as desired and serve immediately.
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