New Bedford Fish Chowder with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy chowder featuring fresh cod, potatoes, and a smoky paprika finish. This Latin American recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and let stand for 5 minutes before serving to allow flavors to meld.