Best 4 Newfoundland Seafood Chowder Recipes

In the realm of seafood chowders, Newfoundland Seafood Chowder stands out as a culinary masterpiece, a symphony of flavors that pays homage to the rich bounty of the North Atlantic. Originating from the rugged shores of Newfoundland, Canada, this chowder embodies the essence of coastal living, where the freshest catches of the day are transformed into a hearty and comforting dish.

With its creamy broth, brimming with succulent seafood treasures, Newfoundland Seafood Chowder is a delightful journey for the taste buds. Plump shrimp, firm haddock, and tender scallops dance together in a flavorful embrace, their delicate textures and briny notes perfectly complemented by the velvety smoothness of the broth. The addition of colorful vegetables, such as diced carrots, celery, and potatoes, adds a vibrant medley of textures and flavors, creating a symphony of taste and visual appeal.

This article presents two enticing variations of Newfoundland Seafood Chowder, each offering a unique culinary experience. The Classic Newfoundland Seafood Chowder recipe captures the traditional essence of this beloved dish, showcasing the natural flavors of the seafood and vegetables in a creamy, flavorful broth.

For those seeking a touch of indulgence, the Creamy Newfoundland Seafood Chowder recipe elevates the classic version with the addition of rich cream and a hint of aromatic herbs. This variation creates a luscious, velvety broth that envelops the seafood and vegetables in a luxurious embrace, resulting in a chowder that is both decadent and deeply satisfying.

Whether you prefer the classic simplicity or the creamy richness, Newfoundland Seafood Chowder is a culinary journey that will transport you to the rugged shores of Newfoundland, where the sea's bounty is celebrated in every spoonful.

Let's cook with our recipes!

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

NEWFOUNDLAND COD CHOWDER

Newfoundland Cod Chowder image

Make and share this Newfoundland Cod Chowder recipe from Food.com.

Provided by Parsley

Categories Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 slices bacon
2 onions, chopped
1 teaspoon summer savory
6 medium potatoes, peeled and diced
3 carrots, peeled and sliced
4 cups water
1 teaspoon salt
1 1/2 lbs cod fish fillets, cut into 1-inch chunks
1 (12 ounce) can evaporated milk
white pepper
2 tablespoons chopped fresh chives

Steps:

In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
Chop the cooked bacon coarsely and set aside.
Drain off all but 1 tablespoons bacon fat from saucepan.
Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
Add potatoes, carrots, water and salt.
Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
Add milk and pepper, heat through.
Serve in bowls and garnish with the bacon and chives.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

COD CHOWDER NEWFOUNDLAND STYLE

Cod Chowder Newfoundland Style image

I am not a fan of seafood chowders but my family is and I know there are a few of you here as well. You can also use halibut or haddock instead of cod. This recipe is timed to cook just until the seafood is firm without toughening or falling apart. A great Canadian recipe from Canadian Living.

Provided by heather in Ont

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb cod (can use halibut or haddock)
8 large shrimp, raw, peeled and deveined
2 tablespoons butter
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/2 teaspoon dried savory (or thyme)
4 teaspoons all-purpose flour
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/2 cup 18% cream

Steps:

Cut cod and shrimp into bite-size pieces; set aside.
In large saucepan, melt butter over medium-high heat.
Sauté onion, celery, carrot and savory until softened, about 5 minutes.
Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
Pour in milk and cream; heat through.

Tips:

Use fresh seafood for the best flavor. Ideally, purchase the freshest seafood available and use it within a day or two.
Don't overcook the seafood. Fish and shellfish cook quickly, so be careful not to overcook them. Overcooked seafood will become tough and chewy.
Use a variety of vegetables. This will give your chowder more flavor and texture. Some good choices include potatoes, carrots, celery, onions, and leeks.
Season the chowder to taste. Use salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or vinegar for a bit of acidity.
Serve the chowder hot. Chowder is best served hot, so make sure to heat it thoroughly before serving.

Conclusion:

Newfoundland seafood chowder is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its fresh seafood, vegetables, and creamy broth, this chowder is sure to be a hit with your family and friends.