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Nutrition Facts
Serving Size 1 (469g) Recipe makes 8 servings
Calories 323
Calories from Fat 82		(25%)
Amount Per Serving		%DV
	Total Fat 9.1g	14%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 56mg		18%
Sodium 504mg		21%
Potassium 1294mg		36%
Total Carbohydrate 37.4g		12%
	Dietary Fiber 4.6g	18%
	Sugars 3.5g
Protein 23.1g		46%
detailed view... how is this calculated?

Newfoundland Cod Chowder

Recipe #309372 | 55 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: *Parsley*
Jun 14, 2008

A Canadian fish chowder posted for ZWT4.

SERVES 8 (change servings and units)

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
2 tablespoons chopped fresh chives

Directions

1
In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
2
Chop the cooked bacon coarsely and set aside.
3
Drain off all but 1 tablespoons bacon fat from saucepan.
4
Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
5
Add potatoes, carrots, water and salt.
6
Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
7
Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
8
Add milk and pepper, heat through.
9
Serve in bowls and garnish with the bacon and chives.

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Featured Reviews for This Recipe

From: Ladymedic

On Jul 4, 2009

Made this for my Dad who has been off the rock for as long as I've been alive. He loved it. I felt it needed to be a little thicker as a chowder so added a corn startch slurry to thicken it up. Can't wait to make it again. Maybe next time with some baby shrimp.....Thanks for a taste of home.

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From: Marich

On Jan 13, 2009

A great chowder! I used cod, shrimp and scallops. I used some cayenne to spice it up and added a can of cream of potato soup too. Loved it!

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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!

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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