Cod Chowder

Recipe from Oxmoor House

More From Oxmoor House


  • 1/4 pound salt pork, rinsed and cubed
  • 1 large onion, thinly sliced
  • 2 pounds cod fillets, cut into 1-inch pieces
  • 4 medium-size red potatoes, peeled and sliced
  • 1 quart boiling water
  • 2 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 6 English muffins, split, buttered, and toasted


  1. Cook salt pork in a large Dutch oven until browned and crisp; discard pork. Sauté onion in pork drippings until tender. Add fish, potatoes, and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Gradually add milk, salt, and pepper, stirring constantly. Cook over medium heat 10 minutes or until thoroughly heated. (Do not boil.)
  2. Place 1 English muffin half in each soup bowl. Spoon chowder over muffin. Serve immediately.
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