Best Cod Chowder Newfoundland Style Recipes
CODFISH CHOWDER
A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.
Provided by yanktoncook
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
- Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g
COD CHOWDER NEWFOUNDLAND STYLE
I am not a fan of seafood chowders but my family is and I know there are a few of you here as well. You can also use halibut or haddock instead of cod. This recipe is timed to cook just until the seafood is firm without toughening or falling apart. A great Canadian recipe from Canadian Living.
Provided by heather in Ont
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod and shrimp into bite-size pieces; set aside.
- In large saucepan, melt butter over medium-high heat.
- Sauté onion, celery, carrot and savory until softened, about 5 minutes.
- Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
- Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
- Pour in milk and cream; heat through.
CREAMY COD CHOWDER STEW
This fish one-pot with smoked haddock and cod may taste rich, but is actually low-fat and low-calorie - a quick and easy weeknight dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
- Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
- Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.
Nutrition Facts : Calories 443 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
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