Fish Chowder

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


  • 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 


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