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.
Oven Baked Chowder
- 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
- 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.
This Paleo-friendly recipe adapted slightly with quantity adjustments, and a few substitutions from Mark’s Daily Apple.
This was a delicious, light soup! It was a little thinner than I was thinking for a chowder, but very easy to make. We used cream in our version. I agree with the thin slices of jalapenos to garnish it with. It was a great added touch to the flavor.
Sally Humeniuk says
Hi Laura, I’m so glad you liked the recipe! I love the idea of adding some cream to the chowder/soup (yes, it is a thinner version for sure). Thanks for taking the time to comment, it really means a lot.
Sara L Boychak says
Made this tonight and it was delicious! I omitted the peppers because my spouse doesn’t like them but otherwise followed the recipe exactly as written. So good! Will definitely make this again.
Sally Humeniuk says
Thanks, Sara! I’m so glad you liked it and appreciate you taking the time to comment. 🙂
I love the idea of making this in the oven. That’s such a fun twist. With the weather getting cooler here, I’m ready for more soup recipes. Can’t wait to try this!
Shadi Hasanzadenemati says
I’ve never had oven baked chowder, can’t wait to try it!
Karyl Henry says
This looks so delicious! I love a good, comforting soup, especially one like this that’s healthier! Adding this to my meal plan for sure
I love that this can be made ahead. I like to do all of my cooking for the week at the same time. This looks so easy!
Omgosh I love love love this recipe…all the veggies and light, white fish. What a gorgeous bowl of yummies! Just pinned!
Renee | The Good Hearted Woman says
This looks delicious, and I love the idea of making it in the oven. Can’t wait to try this!
Looooove this recepie! What would you have to do differently to make it stove top?
Sally Humeniuk says
Alisha, I suggest sauteing the onion, celery and carrots for about 5-6 minutes, then add everything except the fish and cook until the vegetables are tender. Add the fish, cut into bite-size pieces, and continue to simmer for just about 15 minutes or until the fish is cooked through (depending on how big you cut the fish pieces). Then add cream or coconut milk, being careful not to let the soup boil, if using cream. Hope this helps and thanks for stopping by!
We made this tonight and loved how simple yet tasty it was! Thanks for sharing such a fun new way to make chowder.
Kalli, Thanks for making it and I’m so glad you all enjoyed it. You’re right, this truly is simple.
Lokness @ The Missing Lokness says
This looks super easy and really comforting! Love that you used cod. One of my favorite fish! Pinned.
Thanks Lokness, Cod is one of my favorites, too! So nice and mild. Perfect in this chowder. I think I need to try your Cremini mushrooms with curry yogurt sauce!
Julia Olsen says
Gosh, it looks delicious! It’s a must try for me! Yum!
I’m cooking on youtube and I’ve just uploaded a recipe for homemade lasagna, hope you will check it out! Thank you! 🙂 https://www.youtube.com/watch?v=rb7BAtQ_WqA
Thank you for an awesome recipe!
Hi Julia, yes I will check out your youtube lasagna! Thanks for stopping by. 🙂