Baked Fish Chowder
A hearty baked fish chowder featuring tender cod, potatoes, and a creamy broth infused with herbs and wine, perfect for comforting family meals or special gatherings.
Ingredients
- 2 lb. cod or haddock fillets ⓘ
- 4 potatoes, peeled and diced into small cubes ⓘ
- few chopped celery leaves ⓘ
- 1 bay leaf ⓘ
- 1 1/2 Tbsp. salt ⓘ
- 4 whole cloves ⓘ
- 3 medium onions, sliced ⓘ
- 1/2 c. butter or margarine ⓘ
- 1/4 tsp. dried dill seed ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 c. white wine or dry vermouth ⓘ
- 2 c. boiling water ⓘ
- 2 c. light cream or half and half ⓘ
Instructions
- Preheat the oven to 375°F (190°C).
- In a very large casserole or two 2 1/2-quart casseroles, combine all ingredients except the cream: fish, potatoes, celery leaves, bay leaf, salt, cloves, onions, butter, dill seed, pepper, white wine, and boiling water.
- Cover the casseroles and bake for 1 hour.
- Remove from oven and heat the cream to scalding.
- Add the hot cream to the chowder and serve.
Tips & Substitutions
For a richer flavor, consider using fresh herbs like thyme or parsley instead of dried dill seed. If you prefer a thicker chowder, you can add a roux made from butter and flour before incorporating the cream. Instead of cod or haddock, feel free to use other firm white fish or even shrimp for a delightful twist. Explore more American recipes to complement this chowder.
Serving Suggestions
Serve the chowder hot, garnished with a sprinkle of fresh herbs or a squeeze of lemon juice for brightness. It pairs beautifully with crusty bread or a side salad, such as Toss-Up Salad, for a well-rounded meal. For a more indulgent experience, consider serving it alongside Mott'S Family Crab Cakes for a delightful seafood feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring frequently to avoid curdling the cream. If the chowder thickens too much, add a splash of water or broth to adjust the consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fish Chowder contains roughly 1016 calories, with 31g protein, 152g carbohydrates, and 39g fat. It is an excellent source of iron (179% of the Daily Value), dietary fiber (104% of the Daily Value), and vitamin C (100% of the Daily Value). Note that it is relatively high in sodium, at 1337mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this chowder?
Yes, you can use frozen fish fillets, but make sure to thaw them completely before adding to the chowder. This ensures even cooking and prevents excess water from diluting the flavors. Adjust cooking time slightly if using thicker pieces of fish.
What can I substitute for light cream?
If you want a lighter option, half-and-half works well as a substitute for light cream. Alternatively, you could use coconut milk for a dairy-free version, though it will impart a different flavor. Adjust seasonings as needed to balance the taste.
How can I make this chowder spicier?
To add some heat, consider incorporating a pinch of cayenne pepper or a few dashes of hot sauce when mixing in the cream. If you enjoy bold flavors, adding diced jalapeños or a bit of smoked paprika can enhance the overall taste of the chowder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).