Newfoundland Seafood Chowder
A rich, creamy chowder combining cod with shrimp, scallops or mussels, a popular restaurant and home dish drawing on the range of the local catch.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 20 g
- carbs
- 28 g
- protein
- 32 g
- calories
- 430
Instructions
- 1
Render the salt pork or bacon in a large pot until crisp, then remove and set aside.
- 2
Cook the onion in the fat until softened.
- 3
Add the potatoes and stock, simmer 12-15 minutes until the potatoes are nearly tender.
- 4
Add the cod and simmer 4 minutes, then add the shrimp and mussels and cook a further 4-5 minutes until the mussels open and the seafood is cooked through.
- 5
Discard any mussels that remain closed.
- 6
Stir in the milk or cream and herbs, and warm through gently without boiling.
- 7
Ladle into bowls and top with the reserved crisp pork.
Chef's tips
Add each type of seafood at a different point according to how quickly it cooks, so nothing turns rubbery.
Ingredient substitutions
- mussels → clams
- shrimp → scallops, cut in half if large
Storage
Keeps 1-2 days covered in the fridge.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling hard once dairy is added, causing it to split
- •Overcooking the shrimp or mussels, making them tough
Serving suggestions
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