Cisco Kid's Lake Fisherman's Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, creamy chowder bursting with fresh lake fish and local vegetables, inspired by Minnesota's fishing heritage. This american-inspired soups ready in about 45 minutes pairs lake perch fillets, medium, finely diced yellow onion, finely diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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

• 12 oz lake perch fillets
• 1 medium, finely diced yellow onion
• 2, finely diced celery stalks
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1/2 cup, thinly sliced carrots
• 3 cups chicken broth
• 1/2 cup heavy cream
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp dill weed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion and 2 finely diced celery stalks, sautéing for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 medium peeled and diced potatoes (1/2-inch cubes) and 1/2 cup thinly sliced carrots, cooking for 3 minutes until slightly softened.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook out the raw taste.
4. Step 4: Gradually whisk in 3 cups chicken broth while scraping any browned bits from the pot bottom, bringing to a gentle simmer.
5. Step 5: Add 12 oz lake perch fillets, reduce heat to low, and cook for 8 minutes until fish is opaque and flakes easily.
6. Step 6: Stir in 1/2 cup heavy cream, 1 tsp dill weed, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, simmering gently for 2 more minutes until the sauce thickens and coats the back of a spoon.