Newfoundland Cod Chowder
A creamy chowder of fresh cod, potato and onion simmered together, finished with milk or cream.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 26 g
- protein
- 28 g
- calories
- 380
Instructions
- 1
Render the salt pork or bacon in a large pot over medium heat until crisp; remove and set aside, leaving the fat.
- 2
Add the onion to the pot and cook until softened.
- 3
Add the potatoes and stock, bring to a simmer and cook 12-15 minutes until the potatoes are tender.
- 4
Add the cod chunks and simmer gently for 5-6 minutes until just cooked through.
- 5
Stir in the milk and butter and warm through without boiling.
- 6
Season with pepper, ladle into bowls and top with the reserved crisp pork and parsley.
Chef's tips
Add the cod near the end and keep the heat low once milk is added, so the fish stays tender and the milk does not curdle.
Ingredient substitutions
- cod → haddock or another firm white fish
- milk → half milk, half cream for a richer chowder
Storage
Keeps 2 days covered in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling hard once milk is added, which can make it split
- •Overcooking the fish so it breaks into shreds
Serving suggestions
Cooked Newfoundland Cod Chowder?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
