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Bonita’s Traditional Newfoundland Chowder
December 10, 2018
A traditional Newfoundland dish chock full of flavour with the addition of salted pork and cod.
Recipe courtesy of Recipe courtesy of Bonita Hussey, bonitaskitchen.com
- ½ cup (125 ml) salt pork
- 3 cups (750 ml) hot water
- 1/3 cup (94 ml) cold water
- 3 lb (1.4 kg) boneless seafood (fresh or salted cod fillets, shrimp, scallops, lobster, and salmon)
- Pinch black or white pepper
- ½ tsp (2.5 ml) sea salt
- 2 cups (500 ml) hot evaporated milk
- 3 medium onions, chopped
- 4 medium potatoes, chopped
- 2 carrots, chopped
- 1/3 cup (94 ml) flour
- 1 Tbsp (15 ml) olive oil
- 1 stick celery
- Pinch dill
- 2 Tbsp (30 ml) butter
- Cube salt pork in small pieces, fry in large frying pan until crisp and golden brown. Remove salt pork pieces and set aside.
- In same pan, sauté chopped onions until tender and transparent, but not golden brown.
- Over medium heat, in large boiler with lid, add hot water, chopped potatoes, full stick celery halved, sea salt and pepper. Boil 5 minutes. Add sautéed onions. Boil 5 minutes, remove celery.
- Add seafood, cook until tender, about 5 minutes. 5. In a small bowl or mason jar, mix cold water and flour until smooth, add to chowder and stir to combine.
- When chowder starts to thicken stir, without breaking fish or potatoes. Add 1/2 Tbsp (7.5 ml) butter and hot evaporated milk.
- Top with fried salted pork, reserving several pieces for garnish.
- Garnish with pork and dill and serve with fresh bread or rolls.
TIP: If you use salt cod be sure to soak it overnight in cold water, refrigerated. The next day drain off water and cut cod into cubes.
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