New Bedford Fish Chowder with Smoked Paprika
Creamy chowder featuring fresh cod, potatoes, and a smoky paprika finish. This american-inspired latin american ready in about 55 minutes pairs cod fillets, diced potatoes, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 cod fillets
- 1.5 cups diced potatoes
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1.5 cups chicken broth
- 1/2 tsp smoked paprika
- 2 tbsp fresh dill
- 2 tbsp butter
Instructions
- Step 1: Cut cod into 1-inch cubes and set aside. Melt 1 tbsp butter in a large pot over medium heat. Add diced onions and celery, cooking for 5 minutes until softened but not browned.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in chicken broth, then add milk and continue whisking until smooth.
- Step 3: Add diced potatoes and smoked paprika to the pot. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender when pierced with a fork.
- Step 4: Add cod cubes and cook for 5 more minutes until fish is opaque and flakes easily. Stir in 2 tbsp fresh dill and 1 tbsp melted butter.
- Step 5: Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does New Bedford Fish Chowder with Smoked Paprika take to make?
Total time is about 55 minutes (25 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 New Bedford 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 cod fillets from drying out.
Can I substitute ingredients in New Bedford 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 New Bedford 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 New Bedford Fish Chowder with Smoked Paprika?
American latin american 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.
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