Cod Chowder Newfoundland Style
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.
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Recipe Information
Ingredients
- 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
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.
Peel the potatoes and cut them into 1-inch cubes. Dice the onion, celery, and carrots into small pieces.
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.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in the fish stock or clam juice, ensuring no lumps form. Bring the mixture to a gentle simmer.
Add the cubed potatoes, bay leaf, thyme, salt, and black pepper. Simmer for 15–20 minutes or until the potatoes are tender.
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.
Remove the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Sprinkle chopped parsley over the chowder and serve hot with crusty bread or biscuits on the side.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 36366 mg | 1581% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 45.8 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1076 mg | 83% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5783 mg | 123% | |
*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.
