Newfoundland Cod Chowder
- Ready In:
- 4 slices bacon
- 2 onions, chopped
- 1 teaspoon summer savory
- 6 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 4 cups water
- 1 teaspoon salt
- 1 1⁄2 lbs cod fish fillets, cut into 1-inch chunks
- 1 (12 ounce) can evaporated milk
- white pepper
- 2 tablespoons chopped fresh chives
- In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
- Chop the cooked bacon coarsely and set aside.
- Drain off all but 1 tablespoons bacon fat from saucepan.
- Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
- Add potatoes, carrots, water and salt.
- Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
- Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
- Add milk and pepper, heat through.
- Serve in bowls and garnish with the bacon and chives.
Join The Conversation
I ate three bowls! Having visited Newfoundland, I knew I’d need to make a few changes. I did use bacon grease left over from breakfast for the onions, and I also added sliced mushrooms. Instead of savory, I used a Cajun based seasoning with cayenne. I did not use carrots (I ate a LOT of carrots in Newfoundland), and substituted peas and corn. Instead of water, I used chicken bone broth. I also added a few T of grated cheese left over from tacos. The best part of this was the canned milk. It added a depth of flavor that fresh milk would lack. This is a great way to use frozen cod filets, and we will be making it again.