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Newfoundland Chowder

1-lb boneless salt cod
3-tbsp butter
1-spanish onion, large white onion or 2 cooking onions, chopped
1-large leek, chopped
3-carrots, diced
3-stalks celery, diced
3 or 4-potatoes, peeled and diced
1-bay leaf
Few sprigs fresh thyme, or 1/2-tsp dried thyme
1/2-tsp white pepper
Pinch nutmeg
Pinch cayenne pepper
1-lb peeled deveined shrimp or scallops
1/3-cup chopped parsley
1-cup whipping cream

Soak fish at room temperature, changing water several times, for 24 hours
Drain, cut into chunks and place in slow cooker
Melt butter over medium-high heat in a large skillet
Sauté onion and leek until softened, about 10 minutes
Scrape into slow cooker
Add carrots, celery, potatoes, bay leaf, thyme, white pepper, nutmeg, cayenne and 7-cups water
Cook until vegetables are tender, about 8 hours on low or 4 hours on high
Remove bay leaf and thyme
Stir in shrimp and parsley; cook on high until shrimp are cooked through, about 5 to 10 minutes
Meanwhile, in saucepan, bring whipping cream to boil, stir into chowder
Add salt to taste

Makes 8 to 12 servings