Oven Baked Chowder

5 from 10 votes

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Servings:

Calories: 294kcal

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