Galecliff Crab Chowder Galecliff Crab Chowder

Author: Canadian Living

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.

  • Portion size 4 servings


  • 2 tablespoons butter
  • 1 onion chopped
  • 3 cups water
  • 2 potatoes peeled and diced
  • 1 carrots diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon pepper
  • pinch dried thyme
  • 2 cups milk
  • 1 lb cod fillet
  • 1 cup snow crab (about 1/4 lb/125 g)


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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Galecliff Crab Chowder