COD CHOWDER NEWFOUNDLAND STYLE

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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

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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