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Bonita’s Traditional Newfoundland Chowder


A traditional Newfoundland dish chock full of flavour with the addition of salted pork and cod.

Serves 4

Recipe courtesy of Recipe courtesy of Bonita Hussey,


  • 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


  1. Cube salt pork in small pieces, fry in large frying pan until crisp and golden brown. Remove salt pork pieces and set aside.
  2. In same pan, sauté chopped onions until tender and transparent, but not golden brown.
  3. 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.
  4. 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.
  5. When chowder starts to thicken stir, without breaking fish or potatoes. Add 1/2 Tbsp (7.5 ml) butter and hot evaporated milk.
  6. Top with fried salted pork, reserving several pieces for garnish.
  7. 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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