Sweet Corn and Lake Whitefish Chowder
A hearty chowder blending sweet corn and flaky lake whitefish with creamy broth and fresh herbs reflecting the flavors of the Great Lakes region. This american-inspired soups ready in about 45 minutes pairs unsalted butter, medium yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 lake whitefish fillets, skin removed and cut into 1-inch pieces
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups fresh corn kernels
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, melt 4 tbsp unsalted butter. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 7-8 minutes until softened and fragrant.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, until the raw flour smell disappears and the mixture turns golden.
- Step 3: Gradually whisk in 4 cups chicken broth to avoid lumps. Bring to a simmer and cook for 10 minutes until slightly thickened.
- Step 4: Add 2 cups fresh corn kernels and 1 lb lake whitefish pieces, gently simmer for 6-8 minutes until the fish is opaque and flakes easily.
- Step 5: Stir in 1 cup heavy cream, 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, and 3/4 tsp black pepper. Heat through for 2 minutes without boiling.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley. Serve hot with crusty bread.
Frequently asked questions
How long does Sweet Corn and Lake Whitefish 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 Sweet Corn and Lake Whitefish 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 unsalted butter from drying out.
Can I substitute ingredients in Sweet Corn and Lake Whitefish 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 Sweet Corn and Lake Whitefish Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sweet Corn and Lake Whitefish 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.
