Best Newfoundland Cod Chowder Recipes

NEWFOUNDLAND COD CHOWDER

Newfoundland Cod Chowder image

Make and share this Newfoundland Cod Chowder recipe from Food.com.

Provided by Parsley

Categories Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon
2 onions, chopped
1 teaspoon summer savory
6 medium potatoes, peeled and diced
3 carrots, peeled and sliced
4 cups water
1 teaspoon salt
1 1/2 lbs cod fish fillets, cut into 1-inch chunks
1 (12 ounce) can evaporated milk
white pepper
2 tablespoons chopped fresh chives

Steps:

In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
Chop the cooked bacon coarsely and set aside.
Drain off all but 1 tablespoons bacon fat from saucepan.
Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
Add potatoes, carrots, water and salt.
Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
Add milk and pepper, heat through.
Serve in bowls and garnish with the bacon and chives.

COD CHOWDER NEWFOUNDLAND STYLE

Cod Chowder Newfoundland Style image

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

Ingredients

1 lb cod (can use halibut or haddock)
8 large shrimp, raw, peeled and deveined
2 tablespoons butter
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/2 teaspoon dried savory (or thyme)
4 teaspoons all-purpose flour
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup 18% cream

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.

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