Minnesota Lake Fish Chowder with Smoked Paprika
A creamy, hearty chowder featuring locally caught fish and tender potatoes, finished with a hint of smoked paprika for Midwest comfort. This american-inspired soups ready in about 35 minutes pairs low-sodium chicken broth, heavy cream, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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 (1.25 lbs, diced into 1/2-inch cubes) russet potatoes
- 1 lb (skin removed, cut into 1-inch cubes) cod fillets
- 1 medium (diced into 1/4-inch pieces) yellow onion
- 2 (diced into 1/4-inch pieces) celery stalks
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp smoked paprika
- 2 tbsp (chopped) fresh dill
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 diced celery stalks, sautéing for 5 minutes until translucent and fragrant, stirring occasionally to prevent burning.
- Step 2: Add 1 lb cod fillets, 2 medium diced russet potatoes, and 4 cups low-sodium chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
- Step 3: Stir in 1/2 cup heavy cream, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until the sauce thickens slightly and coats the back of a spoon, then stir in 2 tbsp chopped fresh dill and remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minnesota Lake Fish Chowder with Smoked Paprika take to make?
Total time is about 35 minutes (15 min prep + 20 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 Minnesota Lake Fish Chowder with Smoked Paprika?
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 low-sodium chicken broth from drying out.
Can I substitute ingredients in Minnesota Lake Fish Chowder with Smoked Paprika?
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 Minnesota Lake Fish Chowder with Smoked Paprika 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 Minnesota Lake Fish Chowder with Smoked Paprika?
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
- ★★★★★
Love how the American come through in every bite.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
