Lemon-Herb Seafood Chowder with Crispy Potato Rounds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A light, silky chowder featuring tender potatoes, fresh fish, and shellfish, finished with a bright lemon-dill note and topped with golden potato crisps. This american-inspired soups ready in about 45 minutes pairs thinly sliced fennel bulb, finely minced shallot, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 352 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

• 2 medium, diced into 1/2-inch cubes russet potatoes
• 1, thinly sliced fennel bulb
• 1, finely minced shallot
• 2, minced garlic cloves
• 2 tbsp, finely chopped fennel fronds
• 1 tsp lemon zest
• 2 tbsp, finely chopped fresh dill
• 1 cup whole milk
• 1 1/2 cups chicken broth
• 6 oz, skin removed, cut into 1-inch pieces salmon fillet
• 4 oz, peeled and deveined shrimp
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 inch thick, for topping potato slices

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add potatoes and cook for 5 minutes, stirring occasionally, until lightly golden around the edges. Add fennel and shallot, cooking for 3 minutes until softened.
2. Step 2: Stir in garlic and cook for 1 minute until fragrant, then add fennel fronds, lemon zest, and dill. Cook for 30 seconds.
3. Step 3: Pour in chicken broth and milk, bring to a gentle simmer, and cook for 12 minutes until potatoes are fork-tender.
4. Step 4: Add salmon and shrimp, cooking for 4 minutes until opaque and just cooked through. Stir in lemon juice, salt, and pepper.
5. Step 5: Preheat oven to 400°F. Toss potato slices with 1 tbsp olive oil, salt, and pepper, then bake for 15 minutes until golden and crisp. Serve chowder topped with crispy potato slices.