Tested till perfect Galecliff Crab Chowder

Galecliff Crab Chowder

Barbara Mercer adds pinches of Newfoundland savoury to her delicately flavoured, light chowder (other savoury is no good.) The Mercers buy their crab already cooked at a nearby plant. You may have to substitute frozen thawed crab (remove any bits of shell) or drained canned snow crab.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 3 cups 3cupswater
  • 2 2potatopotatoes, peeled and diced
  • 1 1carrotcarrots, diced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspdried savory
  • 1/4 tsp 1/4tsppepper
  • Pinch Pinchdried thyme
  • 2 cups 2cupsmilk
  • 1 lb 1lbcod filletcod fillets
  • 1 cup 1cupsnow crabsnow crabs, (about 1/4 lb/125 g)
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In large heavy saucepan, melt butter over medium heat; cook onion until softened, about 4 minutes. Add water, potatoes, carrot, salt, savoury, pepper and thyme; cover and bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Pour in milk; bring back to simmer.

Cut cod into bite-size pieces; add to chowder and return to boil. Remove from heat immediately.

Add crab; cover and let stand for 5 minutes. Taste and adjust seasoning.

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