Newfoundland Seafood Chowder


Newfoundland Seafood Chowder

  • Servings: 6
  • Difficulty: moderate
  • Print



  • 1 -2 lbs white fish, cut into 1″ pieces
  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 1 cup celery (finely chopped)
  • 2 large potatoes cubed
  • 1 cup peas & carrots
  • 1 cup chopped green, red & yellow pepper
  • 1 can of oysters (or 4 oz frozen)
  • 1 can of baby clams
  • 1/2 ┬álb scallops (or frozen)
  • 1/2 cup water or vegetable broth
  • 1/2 tbsp dried parsley
  • 1/3 tbsp salt and pepper
  • 3 cups fresh milk
  • 3 green onions (finely chopped)
  • 1 can evaporated milk


Chop all vegetables and set aside. Cook all fresh fish in a large dutch oven with the olive oil. Remove from pot and set aside. In the same pan saute the onion until golden and add the celery. Simmer on low for 1/2 hour and add 1/2 cup water/broth if dry. Add all vegetables and more broth simmer 1/2 hour. Add all fish and simmer for 1/2 hour. Add salt and pepper to taste. Simmer another 1/2 hours. Add 1 can milk and heat through. Thicken with rue or cornstarch if thicker chowder is preferred. Serve with home baked bread.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s