Fish Chowder Recipe

Discover a classic taste of Newfoundland with this Fish Chowder recipe, a gem from my collection of community cookbooks from the 60s, 70s, and 80s. This hearty chowder brings together the island’s rich maritime tradition and love for simple, wholesome cooking.

Fish Chowder is more than just a comforting bowl of soup; it’s a culinary embrace that captures the essence of Newfoundland’s coastal heritage. This recipe blends tender chunks of fresh fish with creamy potatoes, aromatic onions, and a medley of herbs and spices. The result is a satisfying dish with layers of flavor that reflect the island’s resourceful cooking traditions.

The process of making this chowder is straightforward but rewarding. The combination of fresh fish and creamy base creates a rich and hearty soup that warms the soul. Often enjoyed on cold, windy days, Fish Chowder is a staple that evokes a sense of home and community.

Whether you’re revisiting a beloved classic or exploring Newfoundland’s culinary roots for the first time, this Fish Chowder is a delightful way to experience the island’s rich food culture. Ideal for cozy dinners or special occasions, it’s a dish that truly embodies Newfoundland’s homey charm.

Fish Chowder Recipe:

• 1 1/2 lb. Cod fish fresh or frozen
• 1/2 cup diced celery
• 2 cups hot water
• 2 cups diced raw potatoes
• 1/8 tsp. Pepper
• 1/4 lb. Salt pork (optional)
• 1/2 cup finely chopped onion
• 1 chicken bouillon cube
• 1 tsp. Salt
• 2 cups whole milk

Thaw fish or fillets if frozen.

Cut into medium pieces.

Dice salt pork into 1/2-inch pieces.

Fry in a large saucepan until crisp and brown.

Remove and drain cubes on paper towel.

Add onion and celery to drippings.

Cook 5 minutes, stirring frequently.

Dissolve bouillon cube in hot water.

Add to potatoes, seasonings and other vegetables (celery and onion) cover and simmer until potatoes are tender, about 10 minutes.

Place fish, cover and simmer until fish is a milky white showing that it is cooked, about 10 minutes.

Add milk, heat gently for a few minutes to blend flavors.

Taste and correct seasoning.

Serve garnished with pork cubes. (Pork cubes optional).

“This is exactly how Mom would make our fish chowder, except she’d place a pat of butter in the bottom of the bowl before adding the hot soup. It forms a golden ripple of delight!” Heather M.