Newfoundland Cod Chowder: A Taste of the Atlantic

The first time I tasted cod chowder was on a blustery October afternoon in St. John’s. The wind whipped off the North Atlantic, carrying with it the scent of salt and seaweed. I ducked into a small, unassuming pub, seeking refuge from the cold. The warmth that enveloped me was immediate, not just from the crackling fire, but from the steaming bowl of chowder set before me. It was creamy, comforting, and utterly delicious—a true taste of Newfoundland. To this day, the memory of that chowder, and the warmth of that little pub, stays with me.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8
• Dietary Type: Pescatarian

Ingredients

• 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, to taste
• 2 tablespoons chopped fresh chives

Equipment Needed

• Large, heavy saucepan
• Cutting board
• Knife

Instructions

1. In a large, heavy saucepan, cook the 4 slices of bacon over medium-high heat for about 10 minutes, or until crisp. Keep a close eye on the bacon to prevent burning; adjust the heat if necessary.

2. Remove the bacon from the saucepan. Chop it coarsely and set aside for garnish.

3. Carefully drain off all but 1 tablespoon of bacon fat from the saucepan. The bacon fat adds a wonderful depth of flavor to the chowder.

4. Add the 2 chopped onions and 1 teaspoon of summer savory to the saucepan. Cook, stirring occasionally, for about 5 minutes, or until the onions are softened and translucent. The savory will release its aroma, infusing the onions with its herbaceous notes.

5. Add the 6 diced medium potatoes, 3 sliced carrots, 4 cups of water, and 1 teaspoon of salt to the saucepan. Stir to combine all the ingredients.

6. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes and carrots are tender. Check the vegetables with a fork to ensure they are cooked through.

7. Gently add the 1 1/2 lbs of cod chunks to the saucepan. Simmer for approximately 5 minutes, or until the fish flakes easily when tested with a fork. Be careful not to overcook the cod, as it will become dry and rubbery.

8. Stir in the 1 (12 ounce) can of evaporated milk and season with white pepper to taste. Heat through gently, being careful not to boil the chowder. Boiling at this stage can cause the milk to curdle.

9. Serve the chowder hot in bowls, garnished with the reserved chopped bacon and 2 tablespoons of fresh chopped chives.

Expert Tips & Tricks

• For a thicker chowder: Mash a few of the cooked potatoes against the side of the saucepan before adding the cod. This will release starch and naturally thicken the broth.
• Enhance the flavor: Consider adding a bay leaf to the chowder while it simmers. Remember to remove it before serving.
• Spice it up: A pinch of red pepper flakes added along with the onions can add a subtle kick to the chowder.
• Make-ahead tip: The chowder can be made a day in advance. The flavors will meld together beautifully overnight. Add the cod and evaporated milk just before serving to prevent overcooking the fish.

Serving & Storage Suggestions

Serve the Newfoundland Cod Chowder piping hot in bowls, garnished generously with the crispy bacon and fresh chives. A crusty roll or some homemade biscuits are the perfect accompaniment for soaking up the creamy broth.

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent sticking. You can also reheat it in the microwave, but be careful not to overheat it, as this can affect the texture of the fish.

Freezing is not recommended, as the texture of the potatoes and cod may change upon thawing. However, if you must freeze it, do so in individual portions for best results. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	289 kcal	N/A
Calories from Fat	52g	18%
Total Fat	5.8 g	8%
Saturated Fat	2.7 g	13%
Cholesterol	51.7 mg	17%
Sodium	445.2 mg	18%
Total Carbohydrate	37.1 g	12%
Dietary Fiber	4.7 g	18%
Sugars	3.5 g	N/A
Protein	22.3 g	44%

Variations & Substitutions

• Smoked Cod: For a deeper, smokier flavor, substitute some of the fresh cod with smoked cod fillets.
• Seafood Medley: Add other seafood such as shrimp, scallops, or mussels to create a more complex and luxurious chowder. Adjust cooking times accordingly.
• Creamy Chowder: For an even richer chowder, substitute half of the evaporated milk with heavy cream.
• Gluten-Free: This recipe is naturally gluten-free, but be sure to check the labels of your evaporated milk and bacon to ensure they are gluten-free.
• Vegetarian Option: While not strictly Newfoundland Cod Chowder, you can adapt the recipe by omitting the bacon and using vegetable broth instead of water. Add firm tofu or extra vegetables for protein and substance.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cod for this recipe?
A: Yes, frozen cod can be used. Make sure to thaw it completely before cooking and pat it dry with paper towels to remove excess moisture.

Q: What is summer savory, and can I substitute it?
A: Summer savory is an herb with a peppery, slightly minty flavor. If you can’t find it, you can substitute it with dried thyme or marjoram.

Q: How can I prevent the milk from curdling?
A: To prevent curdling, do not boil the chowder after adding the evaporated milk. Heat it gently over low heat, stirring occasionally.

Q: Can I add other vegetables to the chowder?
A: Absolutely! Corn, green beans, or celery are all great additions. Add them along with the potatoes and carrots.

Q: How do I know when the cod is cooked through?
A: The cod is cooked through when it flakes easily with a fork and is opaque throughout. Be careful not to overcook it, as it will become dry.

Final Thoughts

Newfoundland Cod Chowder is more than just a recipe; it’s a taste of history, a connection to the rugged beauty of the Atlantic coast, and a testament to the resourcefulness and warmth of the people who call Newfoundland home. I encourage you to try this recipe and experience the comforting flavors for yourself. Don’t hesitate to adjust it to your liking, experiment with different variations, and most importantly, share it with friends and family. Pair it with a crisp, dry white wine or a pint of local craft beer for the ultimate Newfoundland experience. Enjoy!