Creamy Whitefish and Potato Chowder
A comforting chowder with tender whitefish chunks, diced potatoes, and sweet corn in a creamy, herb-infused broth. This american-inspired soups ready in about 45 minutes pairs medium, finely chopped yellow onion, diced celery stalks, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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, cut into 1-inch chunks whitefish fillets
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 1 medium, finely chopped yellow onion
- 2, diced celery stalks
- 1 cup, fresh or frozen corn kernels
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp, chopped fresh thyme
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter and add 1 medium finely chopped yellow onion and 2 diced celery stalks. Sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture turns light golden and fragrant.
- Step 3: Gradually whisk in 4 cups chicken broth, ensuring no lumps form, then add 2 diced medium russet potatoes and bring to a simmer. Cook for 12-15 minutes until potatoes are tender.
- Step 4: Add 1 lb whitefish chunks and 1 cup corn kernels to the pot along with 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Simmer gently for 5-7 minutes until fish is opaque and cooked through.
- Step 5: Stir in 1 cup heavy cream and heat through for 2 more minutes without boiling. Adjust seasoning if needed, then serve the chowder hot with crusty bread.
Frequently asked questions
How long does Creamy Whitefish and Potato Chowder take to make?
Total time is about 45 minutes (15 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 Creamy Whitefish and Potato 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 stalks from drying out.
Can I substitute ingredients in Creamy Whitefish and Potato 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 Creamy Whitefish and Potato Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Creamy Whitefish and Potato 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.
