Midwest chowder with wild-caught pollock and lemon-dill yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Midwest chowder with wild-caught pollock and lemon-dill yogurt

Family-Friendly, Soy-Free

2 Servings, 510 Calories/Serving

25–40 Minutes

East Coast chowders, move over. This magical fish soup boasts layers of Midwest-inspired flavor thanks to a golden roux and lemony dill yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic russet or other white potatoes
  • Fish options:
  • 10 ounces wild pollock pieces
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 or 5 sprigs organic fresh dill
  • Sun Basket lemon-dill yogurt (Greek yogurt - lemon juice - dill)

Nutrition per serving

Calories: 510, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 9g (45% DV), Cholesterol: 120mg (40% DV), Sodium: 540mg (23% DV), Carbohydrates: 49g (16% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the chowder

Prep and cook instructions are almost identical for all fish options.
  • Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
  • Pat the fish dry with a paper towel. If using pollock, season generously with salt and pepper. If using snapper or halibut, cut into 1-inch pieces and season lightly with salt and pepper; discard the snapper skin.
In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the potatoes, chicken broth, and 2 cups [3 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring often, until the potatoes are tender, 6 to 8 minutes. Add the fish and cook, stirring occasionally, until the fish is opaque and cooked through, 3 to 5 minutes.
When the potatoes are almost tender, prepare the roux.

2

Make the roux; thicken the chowder

In a small frying pan over medium-low heat, warm the butter until melted but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 3 to 4 minutes. Add 2 to 3 tablespoons chowder broth and whisk to combine, then add the mixture to the pot with the chowder and stir well to incorporate.
When the chowder is almost done, prepare the lemon-dill yogurt.

3

Prep the lemon-dill yogurt; finish the chowder

  • Coarsely chop the dill for garnish.
In a small bowl, stir together the lemon-dill yogurt and 2 to 3 tablespoons chowder broth. Remove the chowder from the heat, stir in the yogurt mixture, and season to taste with salt and pepper.

Serve

Transfer the chowder to individual bowls, garnish with as much dill as you like, and serve.
Kids Can!
  • Scrub the potatoes.
  • Measure the water for the chowder.
  • Garnish with the dill.