Salt Cod Chowder Recipe

Place the salt cod in a bowl of cold water for about 1 hour, changing the water once or twice. Drain, flake into large pieces, and remove any bones.

Set a pot over medium heat. Add the diced salt pork and cook for 4–6 minutes, stirring, until it releases its fat.

Add the chopped onion and cook for 3–4 minutes until it starts to turn translucent. Stir so it doesn’t stick.

Stir in the potatoes and carrot, then pour in the boiling water.

Bring to a boil, then reduce to a gentle simmer. Cook 15–20 minutes, until the potatoes are tender.

Add the flaked salt cod. Season with salt and pepper carefully, keeping the cod’s saltiness in mind. Simmer 5 minutes more.

Stir in the drained corn and heat for 2–3 minutes.

Pour in the milk gradually. Warm on low heat for 5–7 minutes without boiling to keep the chowder smooth. If it gets too thick, add a splash of hot water.

Take off the heat and let it sit for 5 minutes. Serve hot; add a little extra black pepper if you like.