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Newfoundland Cod Chowder

A creamy cod chowder with bacon, potatoes, carrots, onions, and evaporated milk.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Newfoundland Cod Chowder

Timeabout 20 minutes

Ingredients

Directions

Prepare the base

  1. In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.

  2. Chop bacon coarsely and set aside.

  3. Drain off all but 1 tablespoon of fat from the saucepan.

  4. Add onions and savory to the saucepan.

  5. Cook, stirring occasionally, for 5 minutes or until softened.

Simmer the vegetables

  1. Add potatoes, carrots, water, and salt to the saucepan.

  2. Bring to a boil, cover, reduce heat, and simmer for about 20 minutes or until tender.

Add fish and finish

  1. Cut cod into 1‑inch chunks.

  2. Add cod to the vegetables and simmer for about 5 minutes or until fish flakes easily.

  3. Add milk and pepper, heat through.

  4. Garnish with bacon and parsley.

Nutrition, whole recipe (rough)

638Calories
38 gProtein
25 gFat
67 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Savorynot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Its rendered fat cooks the onions and adds smoky flavor to the chowder.
Potatoes
Their starch softens and thickens the broth, giving the chowder body.
Cod
Flaky white fish that becomes tender in the broth and forms the main protein.
Evaporated milk
Adds creaminess and richness to the broth without the separation risk of fresh milk.
Onions
Soften and sweeten as they cook, building the flavor base of the chowder.

The step that matters

Adding the cod and simmering it. Fish cooks quickly and becomes dry and tough if overcooked. Simmering gently for only a few minutes until it flakes keeps it moist and tender.

Swap the white pepper

How well each one fits the dish's main ingredients (onion, potato, carrot, evaporated milk, parsley):

  1. Celeryfits better
  2. Thymefits better
  3. Dillfits better
  4. White pepperthe original

Fit is the average pairing score against onion, potato, carrot, evaporated milk, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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