Newport Chowder Company’s Take on a Rhode Island Classic

How a passed-down recipe turned into a seafood chowder legacy in the East Bay

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It’s a New England staple – creamy, comforting chowder that takes advantage of crustaceans from local waters in an altogether satisfying soup. Though classic Rhode Island clam chowder tends to be thinner or clear, there’s no denying the tradition behind Newport Chowder Company’s creamy seafood variety.

“My mother was the owner of Muriel’s Restaurant, a long-time favorite in the heart of Newport during the ‘80s and ‘90s. Her chowder won the Newport Chowder Cook-Off so many times, they had to put her in the Hall of Fame,” shares Katie Potter, who opened Newport Chowder Company to carry on that legacy in food truck form, roving the East Bay’s vineyards, breweries, and other destinations. “We make from-scratch seafood chowder that’s known for its perfect balance of creaminess without being too heavy,” Potter continues, naming other summer menu favorites, too, like lobster rolls, authentic stuffies, shrimp cocktail, and (for landlubbers), an apple, bacon, and cheddar grilled cheese sandwich.

The chowder truck also caters special events like weddings. “Couples enjoy sharing a taste of local Rhode Island flavor with their guests, especially if their guests are out-of-towners,” says Potter. “No matter where we are, we’re always having a blast out there, so people can always expect service with a smile!”

Catch Newport Chowder Company all season popping up at places like Newport Polo, Greenvale Vineyards (every Saturday), and Ragged Island, along with catering for newportFILM and other events. Follow on social for their weekly calendar. @newportchowdercompany

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