North Shore Fish and Potato Chowder

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A creamy chowder with white fish, potatoes, and dill, simmered in a savory broth for a comforting seafood meal. This American-inspired seafood recipe, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with salt and pepper, remove from heat, and garnish with 2 tbsp chopped chives. Serve immediately.