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    You are in: Home / Recipes / Newfoundland Cod Chowder Recipe
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    Newfoundland Cod Chowder

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 27, 2008

      This was selected for *ZWT 4* Canadian Crockpot Challenge. The recipe was scaled to 4 servings allowing me to use a 3 qt Crockpot. The onions were cooked in a small amount of olive oil before adding to the pot with remaining ingredients except for the evaporated milk. The fish was defrosted only enough to allow it to be cut into chunks. The chowder cooked for about 6 hours on low and I found that the fish flaked apart, which we didn't object to. If you prefer larger pieces of fish in the chowder, I might suggest placing the frozen fish on top of all and then breaking apart when adding the milk. I felt that the broth needed a little thickening so I made a light roux blending it into the chowder along with the milk the last hour of cooking. The bacon was microwaved and crumbled on top of all. Delicious!

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    • on October 25, 2012

      Love this recipe, it reminds me of home! Today I am making this chowder with shrimp, clams, crab and salmon!

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    • on June 05, 2010

      Fast, easy and delicious. I added a little more salt. I thought it could have been a little thicker. But still very good. Thank you.

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    • on July 04, 2009

      Made this for my Dad who has been off the rock for as long as I've been alive. He loved it. I felt it needed to be a little thicker as a chowder so added a corn startch slurry to thicken it up. Can't wait to make it again. Maybe next time with some baby shrimp.....Thanks for a taste of home.

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    • on January 13, 2009

      A great chowder! I used cod, shrimp and scallops. I used some cayenne to spice it up and added a can of cream of potato soup too. Loved it!

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    • on December 07, 2008

      This was a real hit. As long as I have time to thaw the fish (I usually realy on frozen fillets in the freezer), I can whip this up any time. And I bet it would be good with scallops, shrimp, just adjusting the cooking time. I had to add a little butter as my bacon is so very lean. Made half the recipe, replaced the water with chicken broth I had from poached chicken earlier in the weekend, and reduced that amount, so that I could use the whole can of evaporated milk and not have any left over. I also used thyme instead of savory. A real pleaser!

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    • on July 01, 2008

      This will be MY standard fish chowder from now on - we ALL loved this - what a great texture and taste! So easy to make with storecupboard and freezer ingredients - just a fabulous recipe! I made this for a light luncheon dish today - it IS hot here at the moment, so I served it warm rather than hot - the flavours were intense and deep......just amazing! Thanks so much - made for ZWT4 - photos to follow. FT:-)

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    Nutritional Facts for Newfoundland Cod Chowder

    Serving Size: 1 (462 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 289.3
     
    Calories from Fat 52
    18%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.7 g
    13%
    Cholesterol 51.7 mg
    17%
    Sodium 445.2 mg
    18%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 4.7 g
    18%
    Sugars 3.5 g
    14%
    Protein 22.3 g
    44%

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