Cod Chowder Newfoundland Style

Nutriscore Rating: 55/100

Dive into the comforting warmth of Cod Chowder Newfoundland Style, a hearty and traditional dish inspired by the coastal flavors of Eastern Canada. Featuring tender bites of salted cod, creamy russet potatoes, and a medley of aromatic vegetables like onions, celery, and carrots, this chowder is the epitome of rustic, homestyle cooking. Enriched with a velvety blend of milk, heavy cream, and fish stock, it’s seasoned with a fragrant touch of bay leaf, thyme, and parsley for a truly authentic maritime flair. Perfect for chilly days, this satisfying chowder is best served piping hot with crusty bread or warm biscuits for soaking up every last drop. With its rich, creamy base and delicate balance of flavors, this Newfoundland classic is sure to transport you straight to the Atlantic coast.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1 lb salted cod fillets
• 4 medium russet potatoes
• 1 large yellow onion
• 2 celery stalks
• 2 medium carrots
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups fish stock or clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 bay leaf
• 1 tsp fresh thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (chopped)

📝 Instructions

9 steps

1. Rinse the salted cod under cold water to remove excess salt. Place it in a bowl of cold water and let it soak for at least 1 hour, changing the water two or three times. Drain and pat dry. Cut the fish into bite-sized pieces.

2. Peel the potatoes and cut them into 1-inch cubes. Dice the onion, celery, and carrots into small pieces.

3. In a large heavy-bottomed pot, melt butter over medium heat. Add the diced onions, celery, and carrots. Cook for 5–7 minutes until softened and fragrant.

4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.

5. Gradually whisk in the fish stock or clam juice, ensuring no lumps form. Bring the mixture to a gentle simmer.

6. Add the cubed potatoes, bay leaf, thyme, salt, and black pepper. Simmer for 15–20 minutes or until the potatoes are tender.

7. Reduce the heat to low and stir in the milk and heavy cream. Add the cod pieces and let the chowder simmer gently for 8–10 minutes, or until the fish is opaque and flakes easily.

8. Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.

9. Sprinkle chopped parsley over the chowder and serve hot with crusty bread or biscuits on the side.

Nutrition Facts

1 serving (544.1g)

Calories		488
% Daily Value*
Total Fat		22.9 g	29%
	Saturated Fat	13.6 g	68%
	Polyunsaturated Fat	0.0 g
Cholesterol		108 mg	36%
Sodium		5985 mg	260%
Total Carbohydrate		37.0 g	13%
	Dietary Fiber	3.3 g	12%
	Total Sugars	7.6 g
Protein		28.8 g	58%
Vitamin D		1.1 mcg	6%
Calcium		166 mg	13%
Iron		2.2 mg	12%
Potassium		886 mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1230 cal (43.7%%)

Protein: 693 cal (24.6%%)

Carbs: 894 cal (31.7%%)