This oven baked fish chowder is made with classic vegetables and tender mild white fish. Paleo-friendly and effortless, the oven method delivers big flavor without standing over the stove.

Why You’ll Love This Oven Baked Fish Chowder

Hands-off oven method – No standing over the stove. The oven gently cooks the vegetables and fish while you do other things.
Light yet comforting – This chowder is creamy without being heavy, letting the vegetables and fish shine.
Mild, family-friendly flavor – Cod or another mild white fish stays tender and flaky, making this an easy win even for seafood skeptics.
Naturally gluten-free – No flour or thickeners needed, yet the broth still feels rich and satisfying.
Flexible ingredients – Use cream or coconut milk, chicken or vegetable broth, and adjust the heat with optional jalapeño.
Make-ahead friendly – This chowder tastes just as good (if not better) the next day, making it perfect for meal prep or entertaining.
Perfect for cooler nights – Cozy, nourishing, and ideal for fall and winter dinners when you want comfort without fuss.

This oven baked fish chowder is mild, flavorful, and surprisingly easy to make. Using tender white fish like cod, the chowder bakes gently in the oven for a fresh, rich result without constant stirring. While the vegetables can be customized, the classic combination used here creates a comforting, well-balanced chowder every time.

Here’s a quick rundown: start with fresh carrots, parsnips, celery, and onion, then pour in the chicken stock or broth. Dot the vegetables with butter, cover the dish, and bake for 30 minutes until tender.

After 30 minutes, add the red bell pepper and gently nestle the seasoned fish into the vegetables. Cover again and return the dish to the oven for another 30 minutes, until the fish is just cooked through.

Bake until the fish is just cooked through, tender, and flaky. The vegetables and stock gently enhance the fish’s mild, delicate flavor.

Finish the broth with ½ cup whole cream, or use coconut milk if you prefer. A small amount of butter, spread across four servings, combines with the cream to create a rich yet balanced base for the seasoned fish and tender vegetables. Sprinkle with parsley or fresh dill before serving, and add sliced jalapeños or red pepper flakes if you like a little heat.

Substitutions and Variations for Oven Baked Fish Chowder

Fish options: Use cod, haddock, halibut, or pollock. Choose thick fillets so the fish stays tender and flakes easily.
Dairy-free option: Swap whole cream for full-fat coconut milk to keep the chowder dairy-free and paleo-friendly.
Vegetable swaps: Replace parsnips with diced potatoes, fennel, or turnips if needed. Use what you have while keeping the texture hearty.
Herb choices: Finish with fresh dill instead of parsley for a classic seafood flavor. Chives also work well.
Add heat: Stir in red pepper flakes or top with sliced jalapeños for a subtle kick without overpowering the fish.

Frequently Asked Questions About Oven Baked Fish Chowder

Can I make oven baked fish chowder ahead of time?
Yes. Make the chowder a day ahead and refrigerate it in an airtight container. Reheat gently on the stove or in a low oven to keep the fish tender.

What is the best fish to use for baked fish chowder?
Mild white fish like cod works best because it stays flaky and absorbs flavor without overpowering the broth.

Can I freeze fish chowder?
Freezing is not recommended. Cream-based chowders can separate, and the fish texture may suffer after thawing.

How do I know when the fish is done?
The fish is ready when it flakes easily with a fork and appears opaque throughout. Avoid overcooking to keep it tender.

What to Serve with Oven Baked Fish Chowder

This oven baked fish chowder pairs beautifully with a warm, crusty side for soaking up every bit of the flavorful broth. Serve it with my Garlic Parmesan Cheese Bread for a crisp, savory contrast, or add a slightly sweet and spicy option with Cornbread Muffins with Cheddar, Scallions, and Jalapeño. Both sides complement the mild fish and vegetables without overpowering the chowder, making the meal feel complete and comforting.

This oven baked fish chowder is incredibly flavorful, and the oven method ensures nothing overcooks—without standing over the stove or constant stirring. While the chowder bakes, you’re free to do other things as the flavors gently develop. Even though it’s not a 30-minute meal, it doesn’t get much easier for such deeply simmered flavor. The result is comforting yet surprisingly light, making it perfect for cold weather or any time of year.

Print Recipe

5 from 10 votes

Oven Baked Chowder

This oven baked fish chowder is a simple, hands-off way to enjoy a cozy bowl of comfort without standing over the stove. Mild white fish gently bakes with vegetables in a savory broth, then finishes with a touch of cream or coconut milk for a light yet satisfying chowder that’s perfect for weeknights or make-ahead meals.

Course Soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 294

Author Good Dinner Mom

Ingredients

¾ to 1 pound mild white fish like Cod, about one inch thick cut into four large pieces
1 tsp kosher salt divided
½ tsp paprika
2 Tbsps olive oil
2 parsnips cut into 1-inch cubes
3 carrots thinly sliced
2 celery stalks thinly sliced
1 small onion finely chopped
2 ½ cups chicken or vegetable stock or broth
1 Tbsp unsalted butter cut into small cubes
1 bay leaf
½ red bell pepper thinly sliced
½ cup whole cream or coconut milk
¼ cup chopped parsley

Optional:

sliced jalapeno for garnish

Instructions

Preheat oven to 375 degrees F.
Season fish with ½ teaspoon of the salt and all of the paprika. Put it back in the refrigerator until needed.
¾ to 1 pound mild white fish, 1 tsp kosher salt, ½ tsp paprika
In an 8×11 or similar sized baking dish, toss parsnips, carrots, celery and onion with 2 tablespoons olive oil and remaining ½ teaspoon salt. Spread out evenly in the baking dish.
2 parsnips, 3 carrots, 2 celery stalks, 1 small onion, 2 Tbsps olive oil
Pour 2 ½ cups chicken or vegetable broth over vegetables
2 ½ cups chicken or vegetable stock or broth
Evenly sprinkle butter cubes on top. Add the bay leaf.
1 Tbsp unsalted butter, 1 bay leaf
Cover the baking dish tightly with a lid or aluminum foil. Bake 30 minutes.
Add the fish and ½ red pepper and bake again, covered, for another 30 minutes until the fish is just cooked through and easily flakes apart with a fork.
½ red bell pepper
Gently heat ½ cup whole cream or coconut milk and stir into the chowder.
½ cup whole cream or coconut milk
Sprinkle with parsley just before serving. If using the jalapeno garnish, place slices on top.
¼ cup chopped parsley, sliced jalapeno for garnish
The chowder can be made a day ahead.

Notes

Notes & Tips for Oven Baked Fish Chowder

Best fish to use: Cod works beautifully, but haddock, halibut, or pollock are all great mild options. Choose thicker fillets so the fish stays tender and flaky.
Cream vs. coconut milk: Whole cream adds classic richness, while coconut milk keeps the chowder dairy-free with a subtle sweetness that pairs well with fish.
Don’t overcook the fish: The fish should flake easily with a fork. If your pieces are thinner, check for doneness a few minutes early.
Make-ahead tip: This chowder can be made a day in advance. Reheat gently on the stove or in a low oven to avoid breaking up the fish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood chowders are best enjoyed fresh.

Nutrition Facts

Oven Baked Chowder

Amount Per Serving

Calories 294 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 48mg16%

Sodium 1239mg54%

Potassium 603mg17%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 9g10%

Protein 2g4%

Vitamin A 9475IU190%

Vitamin C 42.5mg52%

Calcium 82mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Oven Baked Fish Chowder (Easy, Creamy, and Hands Off)

Why You’ll Love This Oven Baked Fish Chowder

Substitutions and Variations for Oven Baked Fish Chowder

Frequently Asked Questions About Oven Baked Fish Chowder

What to Serve with Oven Baked Fish Chowder