Oven Baked Chowder

chowder1Meals like this oven-baked chowder are exactly the type of recipes that instantly become keepers. Why? The chowder is deeply flavorful and the fish and veggies cook perfectly every time, with little assistance from you. Plus, it’s a one-pot meal that serves up both protein and veggies and leaves behind only a few dirty dishes.

Change the recipe up seasonally with different vegetables, or stick with this tried and true combination of parsnips, carrots and bell pepper. Using different types of fish is an option, too; sea bass and halibut are always delicious, and wild salmon, of course, is never a bad choice for its abundant omega-3s.

Is this traditional chowder? No, but it’s just as good (or maybe even better).

Servings: 4

Time in the Kitchen: 1 ½ hours



  • 1 ½ pounds fish, each fillet about 1 inch thick, skin removed (680 g)
  • ½ teaspoon kosher salt (2.5 ml)
  • ½ teaspoon paprika (2.5 ml)
  • 2 parsnips (or other root vegetable), thinly sliced or cut into 1-inch cubes
  • 3 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil (30 ml)
  • 2 ½ cups chicken stock (600 ml)
  • 1 tablespoon unsalted butter, cut in small chunks (15 g)
  • 1 bay leaf
  • 1 red pepper, thinly sliced or finely chopped
  • ½ cup whole cream or coconut milk (120 ml)
  • 4 sprigs of fresh dill, finely chopped


Preheat oven to 375 ºF/190 ºC.

Season fish with kosher salt and paprika. Set aside.

In an 8×11 or similar sized baking dish, toss parsnips, carrots, celery and onion with olive oil. Spread out evenly in the baking dish.

step 1

Bring the chicken stock to a boil in a saucepan on the stove. Pour over the vegetables.

Evenly sprinkle the butter on top. Add the bay leaf.

Cover the baking dish tightly with a lid or aluminum foil. Bake 30 minutes.

Add the fish and the 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 the whole cream or coconut milk and stir into the chowder. Sprinkle the fresh dill on top.


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16 thoughts on “Oven Baked Chowder”

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  1. This looks really tasty. Barramundi is a good fish to use in chowders, if you can find it. It’s a mild-flavored, white-fleshed fish that holds together well. Costco sometimes carries frozen barramundi that comes from Australia.

    1. Good choice. Here Barramundi is relatively cheap (Australia) and I find it a very versatile fish for stews and stuff.

  2. This comes at a nice time. I’m really sick of baked and pan-fried Salmon—so much so that I have a lot of it just sitting in the freezer. I keep saying, “We’ll do fish again next week.”

    After reading this, let me just say, “We’ll do fish again next week.”

  3. I make a Thai style version of this with bamboo shoots and lotus root. Instead of chicken stock I make a broth with shrimp paste and fish sauce. Season with lemon grass kafir lime leaves and galangal. I use both the frozen shrimp and cod fish pieces from Trader Joes. The codfish chunks are cheaper than the portion sizes and perfect for chowder. I make a big batch and can it in pint mason jars. Makes about six meals. Serve with fresh cilantro and Thai purple basil for greens with Siracha on the side for heat

  4. I’m definitely going to make this. Been looking for some soup recipes and different ways to have fish. Win-win.

  5. Looks easy, tasty and full of lovely nutrients. Perfect for those cold, lazy Sundays up here in the Midwest! Will definitely be trying.

  6. Tasty recipe! I used frozen cod from Trader Joe’s & my 6 year old (who normally doesn’t like fish) loved it. Perfect dinner for Christmas night. Thank you.

  7. Holy chowder Mark! A new Christmas tradition was born. Along with celebrating the birth of the Savior every Christmas, we will also make the Christmas Homerun Chowder. Delicious, nutritious, comfort food… a homerun to be sure! But don’t worry Mark, even though I gave it my own name I’ll always site my source. All you folks suggesting in your comments that it looks yummy and plan to make it… what are you waiting for?! We used wild caught Sockeye we bought in season (40lbs.), brined then dried in the fridge for 24 hrs. then vac sealed in 1 1/2 – 2 lb. portions. We did smoke about 1/2 of it before vac sealing and freezing. Friends and family frequently exclaim, “That is the best salmon I have ever had!” Don’t get me wrong, the salmon doesn’t make the dish, and please excuse my pride, I was just bragging about our salmon stores that will get us through until they run again next year. Oh, I must digress only once more, the smoked salmon makes a great redneck sushi: salmon, cream cheese, garlic, red onion, lemon, dill really whatever you have on hand. And here comes the sushi part: slap the salmon mixture down onto a Nori sheet, roll it up, cut it into rounds… and Shi-zow you’ve got sushi. Alright I go now… Happy New Year!

  8. Excellent! Another perfect recipe from MDA. This was my first go around so I followed the recipe exactly and can’t think of anything to change.
    Maybe add saffron? Or just leave it alone.

  9. Fish has been a major staple of my diet growing up, so I’ve even and prepared it quite a lot. This dish is everything! Easy, delicious, aromatic, and comforting. Thank you!

  10. This is to die for, OMG, lip-smackin’ delish. A staple in our household, the recipe is consistently fabulous. I often add fresh spinach and/or kale into the bubbling brew toward the end of the simmer fest. We serve it often atop steamed and chopped cauliflower. My mouth is watering as I write this. Might have to make it (again) tomorrow….

  11. I have a dairy allergy. Would the coconut milk here be the thick canned kind or one of the boxed coconut milks?

  12. This recipe is a regular in my rotation. I have used Cod, Talapia, Hallibut and Snapper with good results. The only thing I do differently is use a dutch oven instead of baking dish. I sometimes add a bit of old bay or cajun seasoning as well if I am in the mood.