Newfoundland Cod Chowder

From: duonyte

On Dec 7, 2008

This was a real hit. As long as I have time to thaw the fish (I usually realy on frozen fillets in the freezer), I can whip this up any time. And I bet it would be good with scallops, shrimp, just adjusting the cooking time. I had to add a little butter as my bacon is so very lean. Made half the recipe, replaced the water with chicken broth I had from poached chicken earlier in the weekend, and reduced that amount, so that I could use the whole can of evaporated milk and not have any left over. I also used thyme instead of savory. A real pleaser!

From: French Tart

On Jul 1, 2008

This will be MY standard fish chowder from now on - we ALL loved this - what a great texture and taste! So easy to make with storecupboard and freezer ingredients - just a fabulous recipe! I made this for a light luncheon dish today - it IS hot here at the moment, so I served it warm rather than hot - the flavours were intense and deep......just amazing! Thanks so much - made for ZWT4 - photos to follow. FT

From: PaulaG

On Jun 27, 2008

This was selected for ZWT 4 Canadian Crockpot Challenge. The recipe was scaled to 4 servings allowing me to use a 3 qt Crockpot. The onions were cooked in a small amount of olive oil before adding to the pot with remaining ingredients except for the evaporated milk. The fish was defrosted only enough to allow it to be cut into chunks. The chowder cooked for about 6 hours on low and I found that the fish flaked apart, which we didn't object to. If you prefer larger pieces of fish in the chowder, I might suggest placing the frozen fish on top of all and then breaking apart when adding the milk. I felt that the broth needed a little thickening so I made a light roux blending it into the chowder along with the milk the last hour of cooking. The bacon was microwaved and crumbled on top of all. Delicious!