Portsmouth-Inspired Vegetable and Seafood Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A hearty chowder blending fresh seafood and garden vegetables with a creamy broth inspired by New England coastal cooking. This American-inspired soup recipe, ready in about 50 minutes, pairs cod fillets, clams, fresh or canned, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, cut into 1-inch chunks cod fillets
• 1 cup, chopped clams, fresh or canned
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 2 medium, diced into 1/2-inch cubes red potatoes
• 3 cloves, minced garlic cloves
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups fish stock or clam juice
• 1 cup half-and-half cream
• 1 tsp, chopped fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter until foaming, then add 1 medium diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5-7 minutes until vegetables soften and become fragrant.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux that thickens the chowder.
3. Step 3: Gradually whisk in 4 cups fish stock or clam juice, ensuring no lumps remain, then add 2 diced red potatoes, 1 tsp chopped fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
5. Step 5: Add 8 oz cod chunks and 1 cup chopped clams, simmer gently for 5-7 minutes until seafood is opaque and cooked through.
6. Step 6: Stir in 1 cup half-and-half cream and heat through without boiling to keep the chowder creamy.
7. Step 7: Remove bay leaf, ladle chowder into bowls, and garnish each with 2 tbsp chopped fresh parsley before serving warm.