Creamy Salt-Cod Chowder with Hardtack Croutons

Creamy salt-cod chowder simmered with potatoes, onions, and pork fat, crowned with buttery hardtack croutons. In the spirit of Salt Snow on the Flakes, it echoes Newfoundland outports where shore crews split Atlantic cod under a hard northern sky.

Serves 6

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Ingredients

• 1 pound salt cod
• 3 large russet potatoes
• 2 large yellow onions
• 3 tablespoons pork fat
• 4 cups whole milk
• 1 cup heavy cream
• 6 hardtack biscuits
• 2 tablespoons butter
• 1 teaspoon black pepper

Instructions

1. 1Soak salt cod overnight in cold water, changing water twice, then rinse and cut into small pieces.
2. 2Peel and cube potatoes, finely chop onions.
3. 3In a large pot melt pork fat over medium heat, add onions and cook gently until translucent.
4. 4Add potatoes, cod pieces, milk, cream and black pepper, bring to a gentle simmer and cook uncovered for 35-40 minutes until potatoes are very soft and cod flakes apart.
5. 5Break hardtack into small chunks, melt butter in a skillet and fry the pieces until golden and crisp.
6. 6Ladle chowder into bowls and scatter hot hardtack croutons on top just before serving.