Newfoundland — Salt Cod Chowder
1 lb. salt cod fish
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk
Freshen salt cod by soaking it overnight in cold water to cover. Drain, and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat, Drain, if the fish is still too
salty, add fresh cold water, and bring to simmer again, and drain. Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender. Add corn and heated
milk and freshened salt cod. Bring chowder to a simmering temperature, but do not boil. Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.
1/4 cup finely diced fat salt pork
1 medium thinly sliced onion
3 cups diced raw potatoes
1 cup diced raw carrot
3 cups boiling water
1 tsp. salt
1/2 tsp. pepper
1 cup canned corn niblets
3 cups heated milk
Freshen salt cod by soaking it overnight in cold water to cover. Drain, and place in a stewing pot, and cover with fresh water. Bring to simmer with low heat, Drain, if the fish is still too
salty, add fresh cold water, and bring to simmer again, and drain. Fry salt pork in stewing pot until crisp. Remove fried pork scraps and reserve for garnish. Cook onion in pork fat until tender. Add potatoes, carrots, water, salt, and pepper and cook covered about ten minutes, or until vegetables are tender. Add corn and heated
milk and freshened salt cod. Bring chowder to a simmering temperature, but do not boil. Garnish with the pork scraps.
Serve hot, with freshly baked home made bread or rolls and butter.
0 comments:
Post a Comment