Cod Chowder Newfoundland Style

I am not a fan of seafood chowders but my family is and I know there are a few of you here as well. You can also use halibut or haddock instead of cod. This recipe is timed to cook just until the seafood is firm without toughening or falling apart. A great Canadian recipe from Canadian Living.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb cod (can use halibut or haddock)
• 8  large shrimp, raw, peeled and deveined
• 2  tablespoons butter
• 1  cup onion, finely chopped
• 1  cup celery, finely chopped
• 1  cup carrot, finely chopped
• 1⁄2 teaspoon dried savory (or thyme)
• 4  teaspoons all-purpose flour
• 2  cups  chicken stock
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup milk
• 1⁄2 cup  18%  cream

Directions

1. Cut cod and shrimp into bite-size pieces; set aside.
2. In large saucepan, melt butter over medium-high heat.
3. Sauté onion, celery, carrot and savory until softened, about 5 minutes.
4. Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
5. Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
6. Pour in milk and cream; heat through.