Name: Oven Baked Chowder
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: ¾ to 1 pound mild white fish, (like Cod, about one inch thick, cut into four large pieces); 1 teaspoon kosher salt, (divided); ½ teaspoon Paprika; 2 parsnips, (or other root vegetable, cut into 1-inch cubes); 3 carrots, (thinly sliced); 2 celery stalks, (thinly sliced (use celery hearts if you can and add leaves)); 1 small onion, (finely chopped); 2 Tablespoons olive oil or avocado oil; 2 ½ cups chicken or vegetable stock or broth, (low sodium); 1 Tablespoon unsalted butter, (cut in small chunks); 1 bay leaf; ½ red bell pepper, (thinly sliced or finely chopped (add more or less to taste)); ½ cup whole cream or coconut milk; ¼ cup chopped parsley; sliced jalapeno for garnish

This delicious and tender Oven Baked Chowder is made with classic vegetables and mild white fish. Paleo friendly, this method is effortless with a huge flavor payoff.

Oven-baked chowder is a mild yet flavorful fish chowder recipe. Made using whatever white fish you like (I used wild, Pacific Cod this time), the finished chowder is fresh and rich and absolutely delicious! You can customize the vegetables to your liking, but the combination used here is classic.

Let me give you a quick run down. Start with fresh carrots, parsnips, celery and onion, then add chicken stock or broth. Add a tablespoon of butter and bake everything, covered, for 30 minutes.

After 30 minutes, some red bell pepper is added and the seasoned fish is nestled in. Then everything goes back in for another 30 minutes…

…until the fish is cooked through, perfectly tender and flaky. All the flavors from the vegetables and stock help to enhance the fish’s mild flavor.

At the end, finish the broth with just a half cup of whole cream, or use coconut milk if you prefer. The addition of just a tablespoon of butter, which is a tiny amount spread out over four servings, along with the cream creates a beautiful base for the seasoned fish and tender-perfect veggies. Sprinkle parsley or fresh dill over the top before serving. You could also add a bit of heat with sliced jalapenos or red pepper flakes.

This is so tasty and the oven-bake ensures nothing gets overcooked and you don’t have to stand over the stove to stir or watch that it doesn’t cook too fast. This frees up your time to do other things while the chowder is doing its thing.

Even though this isn’t a 30-minute meal, it doesn’t get easier than this for satisfying, simmered flavor. I was pleasantly surprised at the complexity, because the recipe is nearly effortless. Comfort food for cold weather, but light enough for any day of the year.

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5 from 9 votes

Oven Baked Chowder

This oven baked fish chowder takes very little effort and everything is baked beautifully in the oven. Use whatever mild, white fish you prefer. Also, feel free to change up the vegetables to your liking or the season. Make this a day ahead if you like. It becomes even more flavorful the following day without being "fishy" tasting.

Course Soup

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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 teaspoon kosher salt, divided
½ teaspoon Paprika
2 parsnips, or other root vegetable, cut into 1-inch cubes
3 carrots, thinly sliced
2 celery stalks, thinly sliced (use celery hearts if you can and add leaves)
1 small onion, finely chopped
2 Tablespoons olive oil or avocado oil
2 ½ cups chicken or vegetable stock or broth, low sodium
1 Tablespoon unsalted butter, cut in small chunks
1 bay leaf
½ red bell pepper, thinly sliced or finely chopped (add more or less to taste)
½ cup whole cream or coconut milk
¼ cup chopped parsley

Optional:

sliced jalapeno for garnish

Instructions

Preheat oven to 375 degrees F.
Season ¾-1 pound fish with ½ teaspoon salt and ½ teaspoon paprika. Put it back in the refrigerator until needed.
In an 8×11 or similar sized baking dish, toss 2 parsnips, 3 carrots, 2 celery and 1 onion with 2 Tablespoons olive oil and remaining ½ teaspoon salt. Spread out evenly in the baking dish.
Pour 2 ½ cups chicken or vegetable broth over vegetables
Evenly sprinkle 1 Tablespoon butter on top. Add 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.
Gently heat ½ cup whole cream or coconut milk and stir into the chowder.
Sprinkle with ¼ cup parsley just before serving. If using the jalapeno garnish, place slices on top.
The chowder can be made a day ahead.

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.

This Paleo-friendly recipe adapted slightly with quantity adjustments, and a few substitutions from Mark’s Daily Apple.

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Oven Baked Chowder

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