Canadian National Dishes

Newfoundland Cod Chowder

This hearty Newfoundland and Labrador chowder brings Atlantic cod, potatoes and onion together in a creamy milk broth. A little unsmoked salt pork adds savoury depth and crisp pieces for the top. This is one practical home-style version; regional and household chowders vary.

Canadian National Dishes
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Wide table scene with cod chowder at centre-right, a soup pot and soda crackers to the left, and coastal daylight through the window.
A home-style Newfoundland chowder served with crackers, with the pot ready to share.
Prep 20 minutes
Cook 35 minutes
Total 65 minutes
Calories About 480 kcal per bowl (estimate)
Ingredients ↓
Overview

Newfoundland Cod Chowder

Newfoundland fish-chowder recipes connect cod with potatoes, onion, milk and rendered pork; some older versions also use fish stock and hard bread, while modern cooks vary the vegetables and dairy. This pot keeps that sturdy combination but uses fresh or fully thawed cod, a small amount of salt pork and a gently heated milk-and-cream finish. It is one home interpretation, not a fixed regional formula. Add the fish after the potatoes are nearly tender, then stir gently so the cod stays in generous flakes.

Practical

Practical

  • Thaw frozen cod in the refrigerator and pat it dry before cutting.
  • Render the salt pork over moderate heat so it browns without scorching.
  • Let the potatoes become nearly tender before adding the cod.
  • Keep the simmer gentle once the fish is in the pot; vigorous stirring breaks it up.
  • Check the thickest piece with a clean thermometer; it must reach 70°C.
Ingredients

Ingredients

Chowder

  • 600 g boneless, skinless Atlantic cod, fresh or fully thawed
  • 30 g unsmoked salt pork fatback, finely diced
  • 150 g yellow onion, diced
  • 500 g starchy potatoes, peeled and cut into 1.5 cm cubes
  • 80 g celery, diced
  • 700 ml low-sodium fish stock
  • 400 ml whole milk, warmed
  • 150 ml 18% cream, warmed
  • 15 g unsalted butter
  • 2 g ground black pepper
  • 1 g fine salt
  • 10 g fresh flat-leaf parsley, chopped
Directions

Directions

Method

  1. Step 1If the cod is frozen, thaw it in the refrigerator. Pat dry, cut into 3 cm pieces and keep chilled while preparing the vegetables.

  2. Step 2Put the diced salt pork in a heavy soup pot over medium-low heat. Render for 5–7 minutes until the fat is released and the pieces are lightly golden. Lift out the pork with a slotted spoon and reserve. Add the onion and celery to the pot and cook in the rendered fat for 4–5 minutes until softened.

  3. Step 3Add the potatoes, fish stock and black pepper. Bring to a gentle simmer, cover and cook for 10–14 minutes, until the potatoes are nearly tender when pierced with a knife.

  4. Step 4Add the cod in an even layer and simmer gently for 6–8 minutes. Avoid vigorous stirring. The fish should turn opaque and the thickest piece must reach 70°C / 158°F at its centre.

  5. Step 5Stir in the warm milk, cream, butter, reserved pork and salt. Heat gently until steaming without boiling. Taste, stir in the parsley, remove from the heat and rest for 10 minutes before serving.

Practical

Practical

Serving

Serve hot with soda crackers or crusty bread and a simple salad. The pork pieces add a salty, crisp finish, so taste the broth before adding any extra salt. Use low-sodium stock and check its label, along with the salt pork, for sodium and allergen information. Keep raw cod separate from ready-to-eat foods; wash hands, utensils and surfaces after handling it.

Make-ahead

Cool leftover chowder promptly in shallow containers and refrigerate within 2 hours. Use within 2–3 days or freeze. Reheat to 74°C / 165°F; because this is soup, bring it to a full rolling boil while stirring. Do not reheat more than once.

Control points

Control points

  • The chowder is too saltySalt pork and stock differ by brand. Add a little warm milk or unsalted stock to the pot, then taste again.
  • The potatoes are still firmSimmer them longer before adding the cod; the fish needs less time than the potatoes.
  • The fish falls apartKeep the simmer gentle and fold the chowder carefully instead of stirring hard.
  • The broth looks splitLower the heat and warm it gently after adding the dairy; avoid a hard boil.
Nutrition

Nutrition

  • Serving sizeOne quarter of the pot
  • CaloriesAbout 480 kcal
  • CarbohydrateAbout 33 g
  • ProteinAbout 37 g
  • FatAbout 20 g
  • FibreAbout 3 g
  • SodiumAbout 650 mg

These rounded values are an ingredient-based estimate for one of 4 bowls. Stock and cured pork vary considerably, so the actual sodium may be higher or lower.

Allergens and food safety

Allergens and food safety

Contains fish, milk and celery; also contains pork. Bread or crackers served alongside may contain wheat. Check stock and salt-pork labels for additional allergens and cross-contact warnings. Keep raw cod separate, thaw it in the refrigerator and cook the thickest piece to 70°C / 158°F. Refrigerate leftovers within 2 hours, use within 2–3 days or freeze, and reheat soup to 74°C / 165°F, bringing it to a rolling boil while stirring.

FAQ

FAQ

Can I use frozen cod?

Yes. Thaw it fully in the refrigerator, drain any liquid and pat it dry before cutting it into pieces.

Closing notes

Closing notes

  • Add the cod only after the potatoes are almost tender, and stir gently.
  • Serve each bowl with a few crisp pork pieces and chopped parsley on top.