I Tried Spencer Tracy's Codfish Chowder and It’s a True Classic

Old Hollywood and comfort food aren’t terms that usually go together, but there’s something intriguing about imagining how movie stars (especially a Hollywood legend) might have eaten both on and off set back in the day.

And that’s the window of history I was looking through when I came across Spencer Tracy’s Codfish Chowder on Reddit’s Old Recipe community. In the post, which appears to be a page from a vintage cookbook, Tracy doesn’t admit to knowing how to cook. This chowder recipe reportedly came from “an old New England sea cook” in his galley on the set of the 1937 film Captains Courageous.

During production, the dish stuck with him, eventually becoming associated with his name and shared over the years as “Spencer Tracy’s codfish chowder.” While he didn’t create the recipe himself, in the post, there’s a quote from Tracy saying the dish is a “can’t miss.”

When I looked at the recipe, I was curious about its simplicity. Chowder is a chunkier, creamier soup that I can imagine would have a certain charm in an older era—especially ones tied to legendary figures. From my experience, old recipes aren’t just instructions. They’re often tied to a feeling or a time period and often have minimal instructions because most home cooks had more in-depth cooking knowledge than they do today. And they weren’t made to be Instagram-worthy.

To find out how this recipe would fare in my kitchen, I rolled up my sleeves, grabbed my stockpot and gave it a try. The question was, does this classic chowder live up to the legend, or is it more of a curiosity for vintage-food enthusiasts? 

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Who Was Spencer Tracy?

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

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.

Brief backstory: Salt pork is a cured pork belly that’s much saltier than bacon but not as smoky. It was extremely popular during the 1930s because it could be preserved without refrigeration and was a versatile flavor booster for dishes like pork and beans, collard greens and soups.

If you can’t find salt pork, bacon works just fine. I also used russet potatoes, which are common in chowders. Their hearty texture ensures they don’t get mushy as they cook.

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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. 

2. Brown the pork

In a saucepan, cook the diced salt pork until brown. 

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.

4. Finish with dairy and season

Stir in the milk and season with salt and pepper to taste.

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Spencer Tracy’s Codfish Chowder Recipe Review: My Honest Thoughts

I’ll be honest—this chowder wasn’t particularly great as written. It wasn’t bad, but it was very flat in terms of layers of flavor. The ratio of cod and potatoes wasn’t balanced, which made it a little boring. That said, I don’t think this recipe is a lost cause. What it does offer is a solid foundation. 

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. 

In its original form, I can imagine how this would be a standout dish during the 1930s, but with so many modern opportunities to make it more flavorful, there’s lots of room to improve it.

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.

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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.

1. Butter is your friend

There’s virtually no fat at the beginning of this recipe (if you don’t count the pork). The butter’s fat is a flavor enhancer and carrier. When vegetables are cooked in butter, they soften and caramelize, producing a rich, deep flavor. You can’t get this sweetness from boiling them in milk. 

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. 

3. Season often

Because the recipe began with zero seasoning, salt and pepper should be added frequently. Be sure to taste often for balance. 

4. Swap the liquid

Milk is fine (and common in chowder), but for more depth, try heavy cream, wine, clam juice or fish stock. 

5. Bacon is better

To give this dish a 21st-century update, use bacon for its crispiness, flavor and smokiness. 

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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