Newfoundland Seafood Chowder Recipes

NEWFOUNDLAND COD CHOWDER

Steps:

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

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

SEAFOOD CHOWDER (ATLANTIC CANADA) RECIPE - (4.5/5)

Steps:

• 1. Start by heating a large soup pot, preferably stainless steel (not non-stick) over medium high heat, then adding the bacon. Stir and fry the bacon until it's nicely browned. Pour off all but about a tablespoon of the fat that accumulates. 2. Reduce heat to medium and add the butter. 3. Add the onion and celery and saute gently for about five minutes until the onion is nice and soft. Add one (just one!) clove of the garlic and stir for a few seconds. 4. Add in the potato, the clam juice, water and bay leaves and bring the mixture to a rapid boil over high heat. 5. Keep the heat at medium-high and boil it hard for 10 minutes. This helps to release starch from the potato which helps to thicken the chowder later. 6. Reduce heat to medium-low and add in the seafood. Simmer very gently for five to eight minutes. 7. At this point, the chowder can be cooled and stored until you're ready to finish and serve it later. When ready to serve, add in the cream, a pinch of dried thyme, a very finely minced clove of garlic and salt and pepper to taste. 8. I personally like a chowder that has that rich flavour of fresh garlic (not too much though) and is very peppery. 9. Bring the pot just to a steaming hot (don't let it boil) temperature over medium-low heat, about ten minutes. Remove and discard the bay leaves. Serve with bread, biscuits or crackers and a side donair.

COD CHOWDER NEWFOUNDLAND STYLE

Steps:

• Cut cod and shrimp into bite-size pieces; set aside.
• In large saucepan, melt butter over medium-high heat.
• Sauté onion, celery, carrot and savory until softened, about 5 minutes.
• Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
• Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
• Pour in milk and cream; heat through.