Labrador Fish Chowder
A hearty milk-based chowder built on local fish such as char or cod, potatoes and onions, warming and filling for Labrador's cold climate.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large pot
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 26 g
- protein
- 24 g
- calories
- 340
Instructions
- 1
In a large pot, render the salt pork or bacon over medium heat if using, then remove and set aside.
- 2
Add butter and onion to the pot and cook until softened, about 5 minutes.
- 3
Add the potatoes and fish stock or water, cover and simmer 10-12 minutes until the potatoes are nearly tender.
- 4
Pour in the milk and bring to a gentle simmer, being careful not to boil hard.
- 5
Add the fish chunks and simmer 5-7 minutes until just cooked through and flaking.
- 6
Season with salt and pepper, stir in the reserved pork bits if using.
- 7
Ladle into bowls and garnish with chives before serving.
Chef's tips
Keep the heat low once the milk goes in so it does not scorch or curdle.
Ingredient substitutions
- Arctic char → cod, haddock or trout
- whole milk → half milk, half cream for a richer chowder
Storage
Keeps 2 days in the fridge; the potatoes will soften further on standing.
Reheating
Reheat gently over low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder hard after adding milk, causing it to split
- •Overcooking the fish until it falls apart
Serving suggestions
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