- Yield: 1
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 4 to 6 people
Seafood Chowder - Traditional Newfoundland
Hi and welcome to my website!
Where do I start to tell you about how delicious this seafood chowder is.
I've had lots of seafood chowder over the years but I love when I make it myself and then I know exactly how it was made and what it's going to taste like.
I'm sure we all think the same way when it comes to eating what we make.
We know the type of seafood we love and the seasonings, also the amount of salt in the dish.
When making any chowder dishes that requires you to use milk of any kind it is very important not to over boil your milk.
Timing is everything when making the prefect chowder, and there is a hundred ways to make it. This chowder is the way we like to make it and please take the time to make and try this chowder you love it.
I love to make my seafood chowder with salted cod, but you will need to soak the cod over night and drain all the water off it the next day before cooking it.
Boiling your potatoes and carrots with celery gives it the best flavour because building flavours when cooking is a key ingredient.
Please try our homemade traditional Newfoundland seafood chowder you will love it and please let us know what you think and what you did different to your chowder. Maybe you would like to make your own bread buns with your chowder, this is my recipe for homemade bread.
Traditional Newfoundland Homemade White Bread
I will share with you another delicious soup recipe and a link to step by step on how to make it.
Traditional Newfoundland Potato Soup with Sausages
I'm also going to share with you a link to our cookbooks, or please send me a message I may have a cookbook package sale on.
https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe for Seafood Chowder, so delicious! Enjoy Bonita
Ingredients
- Salted Pork - ½ cup
- Hot Water - 4 cups OR MORE
- Boneless Assortment of Seafood - 2 to 3 Pounds, salted or fresh cod
- Black or White Pepper - Pinch
- Sea Salt - ½ tsp, for veggies
- Hot Evaportated Milk - 2 cups
- Onion - 3 medium
- Potatoes - 4 medium
- Carrots - 2 medium
- Flour - 1/3 cup
- Olive Oil - 1 Tbsp
- Celery - 1 stick
- Dill - pinch
- Butter - 1½ tbsp
- Cold Water - 1/3 cup for flour
Instructions
Method:
1. Cube salt pork in small pieces, fry in a large frying pan until crisp and golden brown. Remove salt pork pieces and set aside until needed.
2. In the same pan sauté chopped onions until tender and transparent but not golden brown.
3. In a large boiler with a lid turn burner on a medium heat add four cups of hot water or more, chopped potatoes, full stick celery cut in half, sea salt and pepper. Let boil for 5 Minutes then add your sautéed onions then boil for 5 minutes, then remove celery.
4. After adding your pieces of seafood, cook until tender, maybe another 5 minutes.
5. In a small bowl or mason jar mix together 1/3 cup cold water and flour until smooth, add to chowder stirring until all combined.
6. When chowder starts to thicken be careful not to break apart fish or potatoes while stirring, add ½ tbsp butter, then add hot evaporated milk ( warm on stove top or microwave) and top with fried salted pork, leave a few pieces to add to your bowl and then top with a pinch of dill.
Bonita’s Tips:
Keep on low heat to stay warm, at this point you can taste to see if you need to add any more seasoning. Serve with fresh bread or rolls.
If you like to use salt cod, be sure to soak it overnight in cold water and keep in the fridge, the next day drain off water and cut cod into cubes.
Allergens
I always try to make more then I need so I can bottle it for another day. Always label and date your bottles for safety reasons and so you know when you need to make more.
This delicious seafood chowder will be your favourite dish, make it your own by playing with flavours and adding more seafood or vegetables.
I will share with you a another soup thats one of my favourites.
Traditional Newfoundland Bean Soup with Ham
I’m sure we all love soups and stews, but some of us are afraid to make it because it may not taste good. ” I believe if you love what you are doing it will always turn out good” when you are working in the kitchen, ” make a mess.” Feel comfortable, if you have a recipe you are going to use first check out what you would need for that recipe and if you can substitute with what you have available.
Then pull out your boilers, frying pans, spices, or whatever is needed for that recipe, pull up your sleeves and get started. Taste as you go to see if you need more or less of what the recipe is asking for, feel comfortable in your kitchen and yes your recipe will turn out amazing.
Thank you for taking the time to stop by and visited my website and get tips on my recipe ideas, please leave me a message before you go. “FROM OUR KITCHEN TO YOURS” have a wonderful day. From myself, RMHussey Productions and Team!
Very good Can you freeze it?
Hi Linda: Thank you for your message and for visiting my website, yes you can freeze the chowder. But in a freezer container or freezer bags, when you remove it from the freezer let it thaw totally before you start to reheat it. When you reheat the chowder do it on a very low heat almost simmer, but only freeze it for a few weeks not for a long time. Thanks and have a lovely day. Bonita
Thank you for the info . I will be making more today . Loved it
Loved the soup . Making more today . Thank you for sharing
.
You are very welcome 🙂
Really great chowder. I use bacon instead of salt pork, just a prederence.
Hi Ron: Thank you for your message and for visiting our website, I’m so glad you enjoyed our recipe and its wonderful that you used bacon instead of fat pork. Bacon gives it a lovely favour, have a wonderful day. 🙂 Bonita
Hello—I had to notice there is no summer savoury in this recipe? Do you advise that it is not suitable here? Had a wonderful fish chowder at a farmers’ market, where there was a NFL vendor of seafood. Said included some of all the fish they sell. Have asked local fish monger to make up packets of mixed fish for chowder, as for one person, cannot buy the variety needed for tasty result. Suspect have enough business without my idea. It was sooo good. When I finally get around to making come, I would have included the savoury.
Hi Shirley: Thank you so much for stopping by and for enjoying our recipe today, I didn’t put savoury in this recipe because I do like the dill more in here. But if you add the summer savoury only add a 1/4 tsp while its cooking not over the top. I’ve used it in lots of seafood recipes and stuffings, and even in our Newfoundland bread pudding. Here in NL at Dominion store they make up chowder seafood packages and its not hard for them to do that. When you are only cooking this meal for one or two people buying all of that seafood can be expensive. Stay safe and thank you once again for stopping by./ Enjoy Bonita
I finally got to Newfoundland for a couple of weeks and I loved the seafood. Now I am back in the mainland I tried this chowder recipe. I used bacon instead of salt pork, heavy cream instead of Carnation Evaporated milk and the recipe was delicious. Now I am inspired to try Cod au gratin and then who knows what? Thanks for a very interesting and useful website.
Hi David, Thank you for stopping by and for leaving a message sharing your adventure. I’m glad you enjoyed your visit to Newfoundland and you made our seafood chowder recipe. The Cod au gratin is very tasty as well i’m sure you will enjoy it.
I agree my website is very interesting because it is just the basic information to get you started on the recipe i’m sharing. I don’t have time to dress it up with a lot of info you may never read.
Stop back any time and enjoy over 400 plus recipes to date.
Thank you
Bonita
I love seafood chowder and I have to say that your recipe is awesome. Appreciate your good advice also.
Wonderful recipes, seafood chowder is awesome
HI Bill: Thank you so much for your message and for stopping by…it is indeed a tasty meal. I hope you get to make some over Christmas for a family get together..
Bonita