Bacalao (Bacalhau) chowder

You may also like...

The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

4 Responses

  1. Natz SM says:

    Ms. Connie,

    This really looks YUMMY!

    With a Bacalao chowder like this, Good Friday fasting would turn into a feast. We usually simply saute our bacalao in onions and tomatoes then add soup stock and sotanghon. This year, I will try this chowder! :)

  2. Alisa says:

    I remember my lola used to make this and I would always ask that she would add extra potatoes for me. Thank you for sharing this recipe!

  3. rickyg says:

    one could also take half of the soup (before adding the bacalao and cabbage) and run it through a blender. Giving the chowder a thicker and creamier texture. Also, a tablespoon of creme prior to serving would bump up the texture, as well.