Newfoundland Cod Chowder
A dish with bacon and onions at the center. On the table in about 30 minutes.
contains dairycontains fishcontains meat
Ingredients
US
Metric
- 4 Slices Bacon
- 2 Onions, sliced
- 1 tsp Savoury
- 6 Potatoes, peeled and cubed
- 3 Carrots, sliced
- 1 1/2 lbs Cod Fillets
- 1 can Evaporated Milk
- 2 Tbsp Fresh Parsley or Chives, chopped
Make it lactose-friendly
- 1 can Evaporated Milk → lactose-free milk, oat milk, or almond milk
Steps
- In a large, heavy saucepan, cook bacon over medium-high heat for about 10 minutes or until crisp. Chop coarsely and set aside.
- Drain off all but 1 tbsp. fat from saucepan. Add onions and savoury. 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
- Cut cod into 1-inch chunks. Add to vegetables and simmer for about 5 minutes or until fish flakes easily
- Add milk and white pepper, heat through. Garnish with bacon and parsley.
Nutrition (estimated, per serving)
| Calories | 313 |
|---|---|
| Protein | 9.2 g |
| Fat | 6.5 g |
| Carbs | 56.0 g |
| Fiber | 7.2 g |
| Sodium | 156 mg |
Source
based.cooking (community recipes, public domain) — unlicense