How to Make Seafood Chowder
Hi and welcome to our website!
If you are looking for a tasty boiler of SEAFOOD CHOWDER you are in the right place!
Our recipe got a secret ingredient, I will share with you as we get started.
I'm using a medley of seafood like, shrimp, scollops, salmon, cod and crab...but you can use what you have available and whats affordable.
This base to the seafood chowder will make any amount of seafood tasty.
I'm using root veggies for this tasty boiler of seafood chowder, carrots, potatoes, turnip and onion.
Out seafood chowder was published in the East Coast Living magazine in December 2018, for the ultimate winter comfort food. https://eastcoastliving.ca/recipes/bo... 
What's for Supper is our NEW cookbook, plus A Little Taste of Home and Traditional Newfoundland Recipes and cooking.
Our cookbooks link: https://www.bonitaskitchen.com/cookbook
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.
Ingredients
- Salted Pork - ½ cup
- Hot Water - 4 cups or more
- Boneless Assortment of Seafood - shrimp, scollops, cod, crab, salmon or seafood of choice
- Black or White Pepper - Pinch to taste
- Sea salt - ½ tsp for veggies
- Hot Evaporated Milk - 2 cups
- Chopped onions - 3 medium
- Potatoes - 4 peeled and chopped
- Carrots - 2 each, peeled and chopped
- Olive oil - 1 tbsp
- Celery - 2 stick, cut in half
- Dill - pinch to taste
- Butter - 1½ tbsp or more
- Cold water - 1/3 cup with 2 tbsp 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 three cups of hot water, 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 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.
Our secret ingredient is EVAPORATED MILK!!
Evaporated milk make the sauce so creamy and the taste do stand out, warm the milk before adding it to the boiler.
This is our full video for this seafood chowder for more details.
Seafood Chowder Traditional Newfoundland
Salted fat pork fried until crispy and some added to the chowder while cooking and leave some for the top when serving it…
I hope you are excited to make a tasty batch of seafood chowder today or for your next family event.
This is an old video and we thought it was time to share it again with our amazing viewers to enjoy…Plus it’s in our NEW cookbook ” What’s for Supper” https://www.bonitaskitchen.com/cookbook
Thank you for stopping by and we hope you get to make our recipes sometime soon!
On behalf of myself, RMHussey Productions and Team!
From our kitchen to yours!
