Traditional Newfoundland Seafood Chowder - Bonita's Kitchen
- Published on: 12/4/2016
- Welcome to Bonita's Kitchen! Today we will be making Seafood Chowder, this delicious chowder is made with fresh seafood, cod and fat pork scrunchions, my seafood chowder was published in the East Coast Living magazine in December 2018, for the ultimate winter comfort food. Enjoy Bonita
1/2 Cup Salted Pork
2 Cups hot water
1/3 Cup cold water
2 or 3 pounds, Cod and boneless assortment of seafood
Pinch Black or white pepper
1/2 Tsp Sea salt
2 Cups Hot evaporated milk
3 Medium onion chopped
4 Medium Chopped Potatoes
2 Sticks Carrot chopped
1/3 Cup Flour
1 Tbsp olive oil
1 Stick Celery
1 1/2 Tbsp Butter
1. Cube salt pork in small pieces, fry in a large frying pan until crisp and golden brown. Remove salt pork pieces and set aside until needed. Remove old oil and add new.
2. In same pan sauté chopped onions until tender and transparent but not golden brown.
3. In a large boiler with lid turn burner on a medium heat add two cups of hot water, chopped potatoes,chopped carrots, full stick celery cut in half, sea salt and pepper, let boil for 5 minutes then add your sautéed onions boil for another 5 minutes, then remove celery.
4. After add your pieces of seafood, cook until tender, maybe another 5 to 10 minutes.
5. In a small bowl or mason jar mix together 1/3 cup cold water and flour until smooth, remove any flour lumps than add to chowder stirring until all combined.
6. When chowder starts to thicken be careful not to brake apart seafood or potatoes while stirring, add 1/2 tbsp butter, pinch dill, then add hot evaporated milk and top with fried salted pork.
Keep on low heat to keep warm, at this point you can taste to see if you need to add any more seasoning.
Plate seafood chowder and top with another pinch of dill and few pieces of crispy salted pork, Serve with fresh bread or rolls.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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