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Newfoundland Cod Chowder

Soups & stews

Cod, potato and carrot in a milk chowder finished with bacon and parsley.

Prep: 10 min; Cook: 30 min (source) · 8

Reported source details; omitted times or yields remain unreported.

Recipe source: joel-maxuel · Public Domain Recipes

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AI-generated serving illustration of newfoundland cod chowder with selected recipe ingredients on Taj Mahal quartzite, with flax linen and a brass utensil.

AI-generated illustration: OpenAI image generation · Herbologium art direction. Newfoundland Cod Chowder — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.

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ON THE RECIPE CARD

Gather & make

8 (source) · Original source quantities

Gather

  • 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
  • Water, enough to simmer the potatoes and carrots (amount not specified by source)
  • Salt and white pepper, to taste (specified in source method)

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Make

  1. 01

    In a large, heavy saucepan, cook bacon over medium-high heat for about 10 minutes or until crisp. Chop coarsely and set aside.

  2. 02

    Drain off all but 1 tbsp. fat from saucepan. Add onions and savoury. Cook, stirring occasionally for 5 minutes or until softened.

  3. 03

    Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender

  4. 04

    Cut cod into 1-inch chunks. Add to vegetables and simmer for about 5 minutes or until fish flakes easily

  5. 05

    Add milk and white pepper, heat through. Garnish with bacon and parsley.

  6. 06

    Use a food thermometer to check that fish reaches 63°C / 145°F.

joel-maxuel · Public Domain Recipes · Newfoundland Cod Chowder. Public-domain dedication / Unlicense. Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

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Collection updated: October 24, 2026

joel-maxuel · Public Domain Recipes. (2022). Newfoundland Cod Chowder.

https://publicdomainrecipes.com/newfoundland-cod-chowder/

Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/newfoundland-cod-chowder.md

Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md

Changes: Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

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joel-maxuel · Public Domain Recipes · 2022

Public-domain dedication / Unlicense

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

What changed in this presentation?

Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance.

Public-domain dedication / Unlicense · terms ↗Source version & contributor history ↗
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The recipe and its preparation

Cod, potato and carrot in a milk chowder finished with bacon and parsley.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

The source does not quantify the cooking water or can size. Add enough water for the vegetables to simmer; adjust the finished consistency to taste.

joel-maxuel · Public Domain Recipes FoodSafety.gov · U.S. federal food-safety agencies

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