Spencer Bonaventure Tracy was a theater and film actor from Hollywood’s Golden Age, which spanned from the late 1920s to the early 1960s. The two-time Oscar winner starred in dozens of films, including Father of the Bride, It's a Mad, Mad, Mad, Mad World, Captains Courageous and Adam’s Rib. The American Film Institute named Tracy one of the 50 greatest American screen legends. The Milwaukee, WI, native was one of Hollywood’s most respected actors. He left college in his junior year to move to New York to attend the American Academy of Dramatic Arts. From there, he joined the studio Metro-Goldwyn-Mayer (MGM), where he stayed busy with numerous roles. During his career, he appeared in more than 70 movies.
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Ingredients Needed for Spencer Tracy's Chowder
Courtesy Kellye Fox
This cod chowder has a short, traditional ingredient list that’s meant to be simple. You can get the full recipe in the Reddit post, but to make it, you'll need fresh cod, a couple of potatoes, a couple of onions, salt pork, parsley, milk, salt and pepper.
How To Make Spencer Tracy's Chowder
This recipe is pretty straightforward (although some areas are vague, as is common in vintage recipes), and there are only a few steps. Give yourself about 20-25 minutes to prep the ingredients.
1. Prepare the cod and vegetables
Cut the cod into bite-sized pieces, and dice the potatoes and onions. Place these ingredients and a sprig of parsley in a large pot, and add just enough cold water to cover.
Courtesy Kellye Fox
2. Brown the pork
In a saucepan, cook the diced salt pork until brown.
Courtesy Kellye Fox
3. Cook the base
Add the potatoes and the rest of the vegetables to the pan with the pork. Cook for about 20 minutes. The fish should be opaque.
Courtesy Kellye Fox
4. Finish with dairy and season
Stir in the milk and season with salt and pepper to taste.
Courtesy Kellye Fox
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Spencer Tracy's Codfish Chowder Recipe Review: My Honest Thoughts
Courtesy Kellye Fox
After I made this recipe as-is, I tried to improve it by frying off the rest of the diced salt pork with diced celery and fresh garlic. I added that to the pot with butter, bay leaves and heavy cream. Honestly, it tasted better, but it still wasn’t great. I also chopped a few more sprigs of parsley, but got nada in return. Yes, the potatoes and cod were tender, but the broth needed more depth. I was out of any other ingredients, so this is as far as my chowder journey went.
While it may not shine on its own, this recipe offers a comforting base that cooks can play around with. If you enjoy experimenting with vintage recipes or putting a modern spin on classics, this one is worth trying—just don’t be afraid to make it your own. I suspect Tracy would approve of some creative improvising.
6 Tips To Improve Spencer Tracy's Cod Chowder
If you want to give this recipe a try, I would work on layering the flavors as you would a more modern-day soup or chowder.
2. Add aromatics
Too many herbs would overwhelm the cod, but if you had hardy herbs like thyme at the beginning, their oils will release flavor into the chowder base. Delicate herbs like parsley or chives can be added at the end to brighten the creamy base.
4. Swap the liquid
Milk is fine (and common in chowder), but for more depth, try heavy cream, wine, clam juice or fish stock.
6. Choose the right cooking vessel
The directions fail to mention that adding the fish and vegetables to the pork pan would not leave much space. I used a 4-quart pot to cover the fish and vegetables with water, but I sautéed the pork in an 8-quart pot to allow enough room for the other ingredients.
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