Best 4 Cod Chowder Newfoundland Style Recipes

Experience the delightful flavors of Newfoundland's culinary heritage with our guide to creating the perfect cod chowder. Discover the secrets of this classic soup, passed down through generations of skilled cooks. We'll take you on a journey to discover the freshest ingredients, the right balance of herbs and spices, and the traditional cooking techniques essential for crafting a truly authentic Newfoundland cod chowder. Let's dive into the world of this iconic dish and learn how to make it a culinary masterpiece!

Here are our top 4 tried and tested 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.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

CODFISH CHOWDER

Codfish Chowder image

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Provided by yanktoncook

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

8 slices bacon, diced
1 large onion, diced
1 red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3 red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 23.1 g, Cholesterol 78.1 mg, Fat 24.9 g, Fiber 3.2 g, Protein 23.8 g, SaturatedFat 9.8 g, Sodium 1206 mg, Sugar 8.1 g

Tips:

For a smoother chowder, blend a cup of the cooked chowder until smooth and then stir it back into the pot.
If you don't have salt pork, you can use bacon instead. Just cook it until it's crispy and then chop it up.
If you can't find fresh cod, you can use frozen cod fillets. Just thaw them before cooking.
Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Newfoundland cod chowder is a hearty and flavorful dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give this recipe a try.