Newfoundland Cod Chowder Recipes

Steps:

• 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.

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Steps:

• Mix potatoes, onion, parsley,butter & eggs.
• Stir until thoroughly mixed.
• Add cod, breaking it apart with a fork, mix well.
• Shape mixture into 3" patties.
• Coat with seasoned crumbs.
• In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.

Steps:

• Cut cod and shrimp into bite-size pieces; set aside.
• In large saucepan, melt butter over medium-high heat.
• Sauté onion, celery, carrot and savory until softened, about 5 minutes.
• Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
• 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.
• Pour in milk and cream; heat through.

Steps:

• 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.