Salt Cod Chowder

"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."
photo by FlyBD5 photo by FlyBD5
photo by FlyBD5
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. This is a terrific recipe. We loved the bits of salt pork as a garnish. Just great the way it is! Thanks


  1. 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.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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