Recipe by Julesong
Salt cod is used for cooking in Scandinavian and Spanish cooking, but isn't very well known in the United States. Here's a tasty chowder to introduce it to the uninitiated.
Top Review by wholelottagall
I really enjoyed this chowder! I used creamed style corn in place of the niblets for a nice creamy corn taste and texture. I didn't add any salt using the salted cod and it was just like I like it.
- 1 lb salt cod fish
- 1⁄4 cup fat salt pork, finely diced
- 1 medium onion, thinly sliced
- 3 cups raw potatoes, diced
- 1 cup raw carrot, diced
- 3 cups boiling water, or chicken broth
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon freshly ground pepper
- 1 cup canned corn niblet, or hominy ((I prefer hominy))
- 3 cups whole milk, heated
Directions See How It's Made
- Freshen salt cod by soaking it overnight in cold water to cover.
- Drain, place in a stewing pot, and cover with fresh water.
- Bring to simmer with low heat.
- Check to see if the fish is still too salty - if so, drain, add fresh cold water, and bring to simmer again, and drain.
- Fry salt pork in stewing pot until crisp; remove fried pork scraps and reserve for garnish.
- Cook onion in pork fat until tender.
- Add potatoes, carrots, water, salt, and pepper and cook covered for about ten minutes, or until vegetables are tender.
- Add corn or hominy, heated milk, and freshened salt cod.
- Bring chowder to a simmering temperature, but do not boil.
- Garnish with the pork scraps.
- Serve hot, with freshly baked home made bread or rolls and butter.