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