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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
