Brainerd Lake Fisherman's Chowder
A creamy chowder featuring locally caught fish with fresh garden vegetables and a hint of dill. This american-inspired soups ready in about 50 minutes pairs white fish fillets (cod or haddock), diced celery, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets (cod or haddock)
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup diced onion
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dill weed
- 2 tbsp fresh dill
- 2 tbsp chopped chives
- 1 tbsp lemon juice
Instructions
- Step 1: Pat 1 lb white fish fillets dry and season with salt and pepper. Heat 1 tbsp butter in a large pot over medium-high heat, searing fish for 2-3 minutes per side until golden; remove and set aside.
- Step 2: Melt remaining 2 tbsp butter in the same pot over medium heat. Add 1/2 cup diced celery, 1/2 cup diced carrots, 1 cup diced potatoes, and 1/2 cup diced onion. Cook for 8 minutes until vegetables are tender, stirring occasionally.
- Step 3: Stir in 3 tbsp all-purpose flour, cooking for 1 minute until golden. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth, then bring to a gentle simmer.
- Step 4: Add the seared fish back to the pot with 1 tsp dill weed. Simmer uncovered for 10 minutes until fish is cooked through and flakes easily with a fork.
- Step 5: Stir in 2 tbsp fresh dill and 2 tbsp chopped chives, then add 1 tbsp lemon juice. Cook for 2 more minutes until flavors meld and sauce is creamy, then remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brainerd Lake Fisherman's Chowder take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brainerd Lake Fisherman's Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced celery from drying out.
Can I substitute ingredients in Brainerd Lake Fisherman's Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brainerd Lake Fisherman's Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brainerd Lake Fisherman's Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
