Newfoundland Cod Chowder
Immerse yourself in a taste of coastal charm with this hearty Newfoundland Cod Chowder, a comforting and creamy seafood classic perfect for any season. Featuring tender chunks of fresh cod fillets, russet potatoes, and a medley of aromatics like onion, celery, and carrots, this recipe is a true celebration of Atlantic flavors. A velvety broth made from fish stock, whole milk, and a touch of heavy cream adds luxurious richness, while fresh herbs, lemon juice, and a hint of seasoning bring bright, balanced depth to every spoonful. Ready in just an hour, this cod chowder is both filling and easy to prepare, making it an ideal choice for weeknight dinners or special gatherings. Serve it with crusty bread for a complete meal that highlights the best of Newfoundland's culinary traditions.
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Recipe Information
Ingredients
- 500 grams fresh cod fillets
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 1 celery stalk
- 1 medium carrot
- 3 medium russet potatoes
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups fish stock or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion, celery, carrot, and garlic. Set aside.
Cut the cod fillets into bite-sized pieces, about 1-inch cubes, and refrigerate until needed.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot, and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
Slowly whisk in the fish stock or vegetable broth, ensuring no lumps remain. Add the diced potatoes, bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add the milk and heavy cream to the pot, stirring to combine. Bring the mixture back up to a gentle simmer, but do not boil.
Gently fold in the cod pieces and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the bay leaf and stir in the chopped parsley and lemon juice. Taste and adjust seasoning if needed.
Ladle the chowder into bowls and serve hot, optionally garnished with additional parsley and a side of crusty bread.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 37.3 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 913 mg | 70% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 6462 mg | 137% | |
*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.
