Cod Chowder

I thought it would be nice to know a bit about the seafood we eat. Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. This Fish is also used as part of the commons name for a number of other fishes, and there are species suggested to belong to genus Gadus that are not called cod but that's for another day.

Right now I want to get started on the cooking that lays ahead - right?

This is what the most common Cod fish looks like in the water. It has a very distinct taste and it also does well over a hot charcoal fire, greasing it well with butter and salt.


1 7 oz can chopped clams

1 bay leaf

1 good size fillet of firm cod cut into approximately 2 inch pieces

1 large onion

1 quart of stock - use 2 cups fish stock and 2 cups chicken stock for richer flavor

1/2 lb bay scallops

1/2 lb shrimp deveined

2 cans evaporated milk, or 3 cups light cream

2 large potatoes diced

2 ounces salt pork cut into small pieces

2 tsp dried parsley

3/4-1 tsp dried thyme

salt and pepper to taste

A mushroom or two chopped or sliced

This dish takes a bit of time to prepare and to cook, but I can assure you that it is worth the effort.

Pay special attention to the method - it does make a difference if you do not follow the right steps!

  • Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.
  • Cook the salt pork in a skillet over medium heat until enough fat is rendered to sauté the onions in.
  • Remove the salt pork from the pan and cook the onions in the rendered fat.
  • When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)
  • Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later.
  • Add the butter, thyme and parsley to the stock.
  • Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood.
  • Add the cream or evap. milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.
  • Serve in warm bowls, garnished with the salt pork.

…at the end of a long day it is often nice to come home to a special meal - sitting around the fire enjoying a glass of wine with the family before feasting on the soft and tender fish dish, forgetting what the day brought you – not worrying what tomorrow promises…

you can go to cod chowder here..


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