Smoked Lake Fish Chowder with Corn and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty chowder featuring smoked lake fish, sweet corn, and tender potatoes simmered in a creamy broth, perfect for comforting chilly evenings. This american-inspired seafood ready in about 45 minutes pairs flaked smoked lake fish fillets, medium, diced yellow onions, diced celery stalks 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 diced medium yellow onion and 2 diced celery stalks. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux without browning.
  3. Step 3: Gradually whisk in 2 cups whole milk and 2 cups chicken broth, stirring continuously until the mixture thickens and becomes smooth.
  4. Step 4: Add 2 peeled and diced medium russet potatoes, 1 cup frozen corn kernels, 1 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer and cook for 15 minutes until potatoes are tender.
  5. Step 5: Gently fold in 8 oz flaked smoked lake fish fillets and cook for another 5 minutes to heat through without breaking up the fish.
  6. Step 6: Taste and adjust seasoning as needed. Ladle chowder into bowls and garnish with 2 tbsp chopped fresh parsley. Serve warm with crusty bread.

Frequently asked questions

How long does Smoked Lake Fish Chowder with Corn and Potatoes 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 Smoked Lake Fish Chowder with Corn and Potatoes?

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 medium, diced yellow onions from drying out.

Can I substitute ingredients in Smoked Lake Fish Chowder with Corn and Potatoes?

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 Smoked Lake Fish Chowder with Corn and Potatoes 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 Smoked Lake Fish Chowder with Corn and Potatoes?

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.

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