North Shore Fish and Potato Chowder
A creamy chowder with white fish, potatoes, and dill, simmered in a savory broth for a comforting seafood meal. This american-inspired seafood ready in about 45 minutes pairs white fish fillets, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb white fish fillets
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 large onion
- 2 carrots
- 1 stalk celery
- 2 medium potatoes
- 2 cups fish broth
- 1/2 cup heavy cream
- 1/4 cup fresh dill
- 2 tbsp chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1 lb white fish fillets dry and season with 1 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large pot over medium heat; add fish and cook for 2-3 minutes per side until just opaque, then remove and set aside.
- Step 2: Add 1 large diced onion, 2 diced carrots, and 1 diced celery stalk to pot; cook for 5 minutes until softened. Add 2 peeled and diced potatoes and cook for 3 minutes. Pour in 2 cups fish broth and bring to a simmer.
- Step 3: Return cooked fish to pot, add 1/2 cup heavy cream and 1/4 cup chopped fresh dill; stir to combine. Simmer gently for 10 minutes until potatoes are tender and flavors meld.
- Step 4: Season with salt and pepper, remove from heat, and garnish with 2 tbsp chopped chives. Serve immediately.
Frequently asked questions
How long does North Shore Fish and Potato Chowder take to make?
Total time is about 45 minutes (15 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 North Shore Fish and Potato Chowder?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in North Shore Fish and Potato 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 Shore Fish and Potato 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 Shore Fish and Potato Chowder?
American seafood 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
- ★★★★★
Loved it! The recipe was simple and the chowder had such a rich, comforting flavor. My kids even ate the veggies without complaining!
- ★★★★★
This chowder was a hit with my family! The potatoes melted into the broth and the fish was perfectly flaky—made it for a cozy winter dinner.
- ★★★★☆
Great recipe overall! The potatoes held up well, but I wish the fish had more seasoning. Made it for my wife's birthday—it was a crowd-pleaser.
