Main Baked Fish Chowder
A hearty baked fish chowder featuring tender haddock, potatoes, and aromatic herbs, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Place all of the ingredients in a casserole dish.
- Bake at 350°F for 1 hour.
- Add 2 cups heated milk before serving.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or using half-and-half instead of milk. If haddock isn’t available, substituting with cod or any firm white fish works well. Ensure the potatoes are cut uniformly for even cooking. Using fresh dill enhances the flavor, but dried dill can also be used in a pinch, though the flavor may be milder. This dish can be a hearty base for variations like adding shrimp or clams from other seafood recipes.
Serving Suggestions
Serve the chowder warm with crusty bread or biscuits for a filling meal. A light salad, like a Pea And Crabmeat Salad, complements the richness of the chowder. For a festive touch, consider garnishing with fresh parsley or dill. This dish pairs beautifully with a side of roasted vegetables or a simple green salad.
Storage & Reheating
To store leftovers, let the chowder cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of milk to restore creaminess. Avoid boiling to prevent the fish from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Main Baked Fish Chowder contains roughly 993 calories, with 43g protein, 124g carbohydrates, and 36g fat. It is an excellent source of protein (85% of the Daily Value), vitamin C (63% of the Daily Value), and potassium (60% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2416mg per serving (105% 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 recipe?
Yes, you can use frozen haddock, but be sure to thaw it completely before baking. This helps achieve a consistent cook throughout the chowder. Adjust the baking time slightly if the fish is still partially frozen to ensure it cooks properly.
What can I do if the chowder is too thick?
If you find the chowder too thick after baking, simply stir in additional heated milk until you reach your desired consistency. This not only adjusts the thickness but also enhances the creaminess of the dish.
How can I make this recipe gluten-free?
To make the chowder gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch. Use a little less of the substitute as it may have different thickening properties. Ensure that all other ingredients, including the fish and broth, are certified gluten-free.
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).