Newfoundlandcodchowder Recipes

NEWFOUNDLAND COD CHOWDER

Newfoundland Cod Chowder image

Make and share this Newfoundland Cod Chowder recipe from Food.com.

Provided by Parsley

Categories Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

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

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.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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