Smoked Fish & Potato Chowder with Parsley
A rich, creamy chowder featuring smoked fish, potatoes, and a fresh parsley finish for balanced flavor. This soup recipe, ready in about 40 minutes, pairs smoked haddock, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 365 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
- 8 oz, flaked smoked haddock
- 2 medium, diced potatoes
- 1/2 cup, diced carrots
- 1/2 cup, diced yellow onion
- 1/2 cup, diced celery
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Melt 1 tbsp butter in a large pot over medium heat. Add diced onion, celery, and carrots, cooking for 5 minutes until softened. Stir in 2 tbsp flour and cook for 1 minute to form a paste.
- Step 2: Gradually whisk in 2 cups chicken broth until smooth, then add diced potatoes. Bring to a simmer and cook for 15 minutes until potatoes are tender.
- Step 3: Stir in flaked smoked haddock and simmer for 3 more minutes to heat through. Remove from heat and stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Serve hot, garnished with 2 tbsp chopped fresh parsley.
