Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Miner’s Chowder

Miner’s Chowder originated during the Depression years (1929-1939). During this period, food and jobs were extremely scarce; Miner’s Chowder was more of a treat than anything else. Those who worked were usually paid at the end of each month, and by that time, the kitchen cupboards were pretty bare. Receiving their pay cheques, they would often send their children to the General Store to purchase the basic ingredients for this meal.

Makes – as many servings required feed a family

Ingredients:

  • 6 slices salt pork (4 tbsp pork fat)
  • 1 lg onion (diced)
  • 1 can corned beef (sm pieces)
  • 4 cups water
  • 1 can (28 oz) tomatoes (whole or diced)
  • 4 lg potatoes (sm chopped)
  • Salt & pepper

Method

In a soup pot, low heat, fry salt pork until all fat is extracted. Add onion, cook until golden brown. Add corned beef and cook until meat softens. Season to taste.  Add water and tomatoes, bring to a boil and let simmer (approx 10 minutes). Add potatoes and cook until potatoes are tender (approx 20 minutes).

butt – a type of cask (smaller than a puncheon) used to pickle or store fish or other goods

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