Yesterday my hubby went out in the harbour and caught a big, fat cod! I knew immediately that we would be having Pan Fried Cod with homemade Tartar Sauce for supper but I also wanted to use some of the other fresh fish to make a chowder to have for lunch for a couple of days.
I am almost embarassed to say, but I’ve never made a cream based Seafood Chowder before! I’ve made lots of tomato based chowders, soups, stews but I was craving something rich and creamy so here goes.
This recipe came from Dairy Goodness with a few minor changes. This chowder is made with skim milk so it is a lighter choice but that doesn’t change the amazing flavor! I added a little red pepper flakes for subtle heat and some chopped red pepper for color. Now if you are in Newfoundland, use SALT PORK instead of the bacon! It adds that bit of salty goodness we all know and love ~ it’s in our blood!!! Salt Pork is salted pork belly; it looks like side or slab bacon, but it’s not been smoked. If you don’t have access to salt pork, just use thick sliced bacon and it will still taste amazing.
Newfoundland Seafood Chowder
- 2 slices of salt pork or thick sliced bacon, chopped finely
- 2 stalks of celery, diced
- 1 onion, diced
- 1 1/2 cups red pepper, diced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt (use 1 tsp if using bacon)
- 1/4 tsp pepper
- 1 bay leaf
- 1 tsp dried thyme or dill
- 2 cups diced potatoes, uncooked (yukon gold or baby potatoes)
- 2 cups seafood or fish stock or water
- 1/3 cup all purpose flour
- 3 cups milk (I used skim)
- 3 cups fish and / or seafood (I used 2 cups of cod, chunked and 1 cup of raw shrimp, diced)
- 2 TBSP fresh lemon juice
- parsley for garnish
In a large dutch oven, cook salt pork or bacon until fat has rendered and the meat is nice and crispy. Remove from pan and drain on a paper towel. Set aside.
Remove 1 TBSP of fat from the dutch oven and discard. In remaining fat, add onions, celery, red pepper, and spices (salt, pepper, red pepper flakes, thyme, and bay leaf). Fry about 5 minutes until onion begins to turn brown. Add diced potatoes and fry for another 3-4 minutes. Add seafood stock, cover, bring to a boil and reduce heat to simmer until potatoes are almost done…about 5 – 7 minutes.
In a small bowl, whisk the flour and milk until smooth and no lumps remain. Add to vegetables in the dutch oven. Stir and bring to a simmer, stirring often. Do not BOIL. Once simmering, add your fish and seafood. Simmer another 5 minutes until fish flakes easily. Remove bay leaf and add lemon juice. Taste, adjust seasoning and serve in bowls garnished with diced salt pork / bacon and parsley. Sop up the juices with a nice crusty bun slattered in salted butter! Enjoy 🙂
Loving this Life Living “Around the Bay” ~ DD