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  1. Seafood chowder isn't a 'traditional' Newfoundland dish. First of all, with the possible exception of St. John's, dairy products (such as cream, which is a classic chowder ingredient) were virtually unavailable in Newfoundland prior to the 1960s/early 70s (because of a lack of electricity needed for refrigeration. This chef uses butter, garlic and other ingredients which also weren't available in places other than St. John's prior to 60s/70s. Traditional Newfoundland cooks developed/shared a classic recipe for 'fish' (aka Cod) soup/stew that consisted of potato, onion, cod, and maybe salt pork fat. It's delicious.

  2. I have no idea what he's saying….why do people use background music on an instructional video?  I really want a good recipe for seafood chowder for Christmas, too.  Too bad, chef….put out another without the annoying guitar.

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