Oven Baked Fish Chowder

Chowder is a tradition in my family. My mother always made red clam chowder, known as Manhattan-Style Chowder. My mother-in-law prefers to make a creamy white chowder, known as New England Clam Chowder. My favorite is neither red nor white, but a clear chowder with lots of clams and tender potatoes cooked in a simple broth. But everyone loves this recipe for fish chowder because it is so easy to make.

Oven Baked Fish Chowder

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  • Prep Time


  • Total Time


  • Servings



  • Active Time: 10 Minutes

  • Total Time: 1 Hour 15 Minutes

  • Yield: 6 servings

  • 2

    pounds cod, haddock or any firm white fish, bones removed

  • 3

    cups cubed russet potatoes

  • 2

    cups hot fish stock or water

  • cups chopped celery

  • cups chopped onion

  • ½

    cup dry white wine

  • ¼

    cup (½ stick) butter

  • teaspoons chopped fresh dill

  • 1

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 1

    bay leaf

  • 1

    garlic clove, minced

  • Pinch of ground cloves

  • 1

    cup milk or light cream

  • 1

    tablespoon chopped fresh parsley


Preheat oven to 375 degrees F. Combine all ingredients except milk and parsley in 4-quart ovenproof casserole. Cover and bake until fish flakes into pieces and potatoes are tender, about 1 hour. Transfer casserole to stovetop. Slowly stir in milk. Simmer gently over low heat until rewarmed, about 5 minutes. Add parsley. Serve immediately.


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