North Pacific Seafood Chowder
A creamy, briny chowder featuring fresh fish and shellfish, simmered with potatoes and herbs for a coastal-inspired comfort meal. This american-inspired soups ready in about 35 minutes pairs butter, medium, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tbsp butter
- 1 medium, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 2 cups, peeled and diced potatoes
- 1 cup, diced smoked salmon
- 1 cup, diced cod
- 1 cup, peeled and deveined shrimp
- 2 cups fish broth
- 1 cup heavy cream
- 1 tsp dried dill
- to taste salt
- for garnish fresh dill
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until vegetables soften.
- Step 2: Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Stir in diced potatoes and cook for 2 minutes, then pour in 2 cups fish broth and bring to a gentle simmer.
- Step 4: Add diced smoked salmon, cod, and shrimp, then simmer for 5 minutes until fish is opaque and shrimp turn pink.
- Step 5: Stir in 1 cup heavy cream and 1 tsp dried dill, then simmer for 2 minutes until slightly thickened.
- Step 6: Season with salt to taste, remove from heat, and garnish with fresh dill before serving.
Frequently asked questions
How long does North Pacific Seafood Chowder 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 North Pacific Seafood 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 butter from drying out.
Can I substitute ingredients in North Pacific Seafood 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 North Pacific Seafood Chowder 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 North Pacific Seafood 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.
What others are saying
- ★★★★★
So good, I'm making it again tomorrow. The creaminess is just right.
- ★★★★★
Best chowder I've ever had. The North Pacific seafood blend really shines.
- ★★★★★
My husband and I devoured this. The recipe is foolproof and the flavors are amazing.
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