In September, we New Englanders watch the leaves start to fall and the temperatures begin to drop. Sweaters and coats come out of storage, and boats start leaving the marinas for their winter havens. And just like that, we’re ready for chowder—Newport style!
This weekend, while enjoying the Newport International Boat Show, I’ll be joining hundreds of others in stopping by Newport Chowder Company for a bowl of comforting, award-winning seafood chowder.
From Family Recipe to Local Favorite
Newporter Katie Potter grew up watching her mother, Muriel Barclay de Tolly, an immigrant from Nova Scotia, make her famous chowder for their family. In 1985, Muriel opened her namesake restaurant on the corner of Spring and Touro Streets, where her chowder quickly became a local favorite.
On a dare, Muriel entered her seafood chowder in the Newport Chowder Festival and went on to win for three consecutive years, earning a legacy honor in the “Newport Chowder Hall of Fame” in 1989. Muriel continued to run the restaurant for 10 more years before selling it in 1999.
Muriel Barclay de Tolly with her daughter Katie Potter
While Muriel was building her culinary reputation, Katie—one of six children—was charting her own path. She pursued higher education, earned advanced degrees in physical therapy, and later built a career in medical device sales while raising her family.
From Side Hustle to Full-Time Venture
In 2019, Katie noticed that her mother was experiencing some memory lapses. At the same time, people were still asking her about how they could get Muriel’s chowder. Inspired, Katie launched Newport Chowder Company as a side project, selling spice packets with her mother’s recipe printed on the back.
“When the pandemic hit, it became clear that people were craving comfort food,” Katie recalled. “That’s when I started making small batches of chowder at Hope & Main, a nonprofit culinary incubator in Warren that supports food and beverage start-ups.”
Encouraged by the response, Katie left her corporate job in 2022 to focus fully on growing Newport Chowder Company. Today, her now-adult children often help out, making it a true three-generation venture. The business operates two food trucks, a downtown storefront at 262 Thames Street, and a menu that has expanded to include New England classics such as lobster rolls and stuffies.
Newport Chowder Company is in the heart of Thames Street Business District.
Growing Beyond Rhode Island
Katie recently inked a partnership with Blount Fine Foods, the Fall River-based national leader in soups and prepared foods.
“They are a leader in producing and distributing soups all over the country, and this partnership catapulted our move into wholesale.” She added, “As of last week, I can share that US Foods, the second largest food service distributor in the U.S., has added our seafood chowder to its catalog, which means businesses can now order Newport Chowder from coast to coast.”
A cauldron is at the center of Newport Chowder Company’s logo.
She credits the Goldman Sachs 10,000 Small Businesses Program with helping her scale the venture:
“The biggest takeaway was learning to work on the business, not in the business. This allowed me to delegate the day-to-day operations to my incredible operations manager, Jose Cotto, who has helped me to transform our business and grow it as quickly as we have in the last few years.”
Her advice to other entrepreneurs:
“Delegate and stay on top of your numbers. Review your inventory and P&L every month so you can quickly adjust course if needed.”
Awards & Recognition
With Muriel as muse and Katie as entrepreneur, Newport Chowder Company continues to earn distinction. Recent honors include:
• Winner, Sam Adams Brewing the American Dream Pitch contest (2022)
• “Woman of Distinction” Honoree, Greater Newport Chamber of Commerce (October 2024)
Newport Chowder Company food trucks show up at big and small events
all over Rhode Island to ladle out creamy goodness.
A Tradition with Deep Roots
Chowder itself has long been a part of New England’s maritime culture. The word “chowder” derives from the French chaudière, a cauldron used by fishermen to make stews from their daily catch. French, English and Nova Scotian settlers brought their culinary traditions to North America’s northeastern coast in the 18th century, where American cooks enriched the dish with Native American staples such as clams and corn.
And so, when the air turns crisp and New Englanders reach for sweaters and comfort food, Katie Potter’s chowder carries forward a family tradition—rooted in history, enriched by innovation, and now shared from coast to coast.
Michele Gallagher is a dedicated supporter of local businesses and the founder of City-by-the-Sea Communications.
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Dining and Cooking