Past Recipes
New England Cod Chowder

New England Cod Chowder with Garlic Bread

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Recipe Details


Classic New England clam chowder gets a fresh makeover featuring cod and perfectly briny clam juice. This creamy soup—filled with potato, onion, and fresh thyme—is substantial, hearty, and just decadent enough. A side of crusty, fragrant garlic bread makes the perfect side. Now, just master your “chowdah” pronunciation....


  • < 600 Calories
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 560
  • Protein 34g
  • Total Carb 53g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    yellow onion
  • russet potato
    russet potato
  • thyme
    1/8 ounce
  • unsalted butter
    4 packets
    unsalted butter
  • flour
    2 tablespoons
  • white wine
    1/4 cup
    white wine
  • vegetable stock
    8 ounces
    vegetable stock
  • clam juice
    1/4 cup
    clam juice
  • garlic
    1 clove
  • ciabatta roll
    ciabatta roll
  • cod
    10 ounces
  • heavy cream
    3 tablespoons
    heavy cream

What You’ll Need

  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400°F. Peel onion and cut into small dice. Rinse potato and cut into ½-inch dice. Strip thyme leaves, discarding stems.

  2. Sauté Onion and Potato

    Sauté Onion and Potato

    Set aside 2 packets butter to soften at room temperature, and heat remaining butter in a medium pot over medium-high heat. When butter in pan is foamy, add onion, potato, and thyme. Season with ¼ teaspoon salt and sauté, stirring occasionally, until vegetables are softening, about 5 minutes. Stir in flour until no longer visible, 1-2 minutes more.

  3. Simmer Chowder

    Simmer Chowder

    Add white wine, vegetable stock, clam juice, and 1 cup water to pot with vegetables, season with ¼ teaspoon salt, and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until chowder has thickened, about 6 minutes. Remove from heat until Step 5.

  4.  Make Garlic Bread

    Make Garlic Bread

    While chowder simmers, mince garlic. Halve ciabatta bread lengthwise. Spread reserved butter over cut sides and sprinkle minced garlic on top. Place cut-side up on a baking sheet, transfer to oven, and toast until golden, 7-10 minutes.

  5. Cook Cod

    Cook Cod

    While ciabatta toasts, pat cod dry with paper towel and season all over with ½ teaspoon salt and pepper. Return pot to medium heat and add cod, nestling into chowder. Cover, increase heat to medium high, and simmer until cod is opaque, 5-7 minutes. Then, uncover, stir in cream, and season with ½ teaspoon salt and pepper. Cook to warm through, 1 minute more. Remove pot from heat and, using a spoon, break cod into large pieces.

  6. Plate Chowder

    Plate Chowder

    Serve chowder with garlic bread for dipping, and dig in!

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