Irresistible Ina Garten’s Baked Fish Chowder Recipe for Comfort

Seafood lovers adore this hearty baked fish chowder that showcases Ina Garten’s culinary expertise with rich, creamy perfection.

The comforting blend of fresh fish and velvety broth creates a soul-warming dish that speaks directly to coastal cuisine.

Packed with tender chunks of white fish and robust seasonal vegetables, this chowder delivers deep, satisfying flavors in every spoonful.

Garten’s technique ensures each ingredient melds beautifully, producing a luxurious texture that feels both rustic and refined.

The recipe balances delicate seafood with robust herbs and cream, making it an ideal meal for chilly evenings or weekend gatherings.

Hearty, elegant, and straightforward, this baked fish chowder promises to become your new go-to comfort food that will impress even the most discerning palates.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Calories: 500 kcal

Servings: 6

Everything in Ina Garten’s Baked Fish Chowder

• Cod: Delicate white fish that absorbs flavors beautifully, choose fresh or high-quality frozen fillets with firm, translucent flesh.
• Bacon: Adds smoky depth and crispy texture, select thick-cut varieties for maximum flavor and crunch.

• Onions, Celery: Classic chowder base that builds rich flavor foundation, pick firm vegetables with no soft spots.
• Thyme: Herbal undertone that complements seafood, use fresh sprigs for more vibrant taste.

• Seafood Stock: Foundational liquid that intensifies maritime essence, homemade or high-quality store-bought preferred.
• Half-and-Half, Heavy Cream: Creates luxurious, velvety texture, select full-fat versions for maximum richness.
• White Wine: Adds subtle acidity and complexity, choose dry varieties like Sauvignon Blanc.

• Saffron Threads: Provides golden color and exotic aroma, invest in premium quality for authentic flavor.
• Pernod: Optional anise-flavored liqueur that elevates maritime profile, adds sophisticated nuance.
• Salt, Pepper: Essential for seasoning, use freshly ground black pepper and kosher salt for best results.
• Butter: Enriches overall flavor and provides silky mouthfeel, choose unsalted for better control.
• Parsley: Fresh garnish that brightens dish, select vibrant green leaves with no wilting.

Tools Needed for Ina’s Cozy Fish Chowder

• Dutch oven or heavy pot: Large, deep cooking vessel perfect for stovetop and oven use.
• Slotted spoon: Essential for removing crispy bacon without excess grease.
• Sharp knife: Needed to cut cod into large chunks and mince parsley.
• Wooden spoon or spatula: Great for stirring vegetables and scraping pot bottom.
• Measuring spoons: Crucial for accurate salt and pepper measurements.
• Measuring cups: Helps pour precise amounts of stock, cream, and wine.
• Ladle: Perfect for serving chowder into bowls with ease.

Steps to Make Baked Chowder à la Ina Garten

• Bacon Preparation

Crisp up bacon in a Dutch oven over medium-low heat until golden and crunchy. Remove and set aside, keeping the flavorful drippings in the pot.

• Vegetable Foundation

Sauté onions, celery, and thyme in bacon fat until softened and lightly caramelized. Splash in white wine, creating a rich base that captures delicious browned bits from the pot’s bottom.

• Layered Potato Technique

Create delicate layers of potatoes and remaining onion mixture, nestling butter between each layer to ensure creamy depth and smooth texture.

• Initial Baking Process

Pour heated seafood stock with saffron threads over layers. Cover and bake until potatoes approach tenderness, allowing flavors to meld beautifully.

• Fish Integration

Gently introduce chunky cod pieces into the bubbling liquid, letting them sink and become enveloped by the creamy environment. Bake until fish transforms into delicate, flaky morsels.

• Final Flourish

Sprinkle crispy bacon and splash of Pernod into the chowder. Let rest briefly to harmonize flavors. Garnish with fresh parsley and serve piping hot in inviting bowls.

Chowder Tips for Creamy, Flavorful Results

• Experiment with halibut, haddock, or salmon for unique flavor profiles that keep the dish exciting and fresh.
• Replace half-and-half with whole milk or substitute with plant-based alternatives for lighter, dietary-friendly versions.
• Sprinkle fresh dill or chives instead of parsley to add unexpected herbal dimensions and elevate the chowder's complexity.
• Roast corn kernels or add diced bell peppers for extra crunch and nutritional variety that transforms the classic recipe.

How to Serve Fish Chowder From Ina’s Table

• Pair with Crusty Bread: Serve alongside thick slices of warm, rustic sourdough or french bread to soak up the rich, creamy broth.
• Create a Fresh Side Salad: Toss together a light mixed green salad with a tangy vinaigrette to balance the chowder's hearty flavors and add a crisp texture contrast.
• Pour the Perfect Wine: Select a crisp white wine like Sauvignon Blanc or Chardonnay to complement the seafood and cut through the creamy consistency of the chowder.
• Add a Touch of Brightness: Sprinkle extra fresh chopped parsley or a squeeze of lemon juice just before serving to enhance the fish's delicate flavor and add a zesty note.

Best Practices for Chowder Storage

• Maximize Meal Prep: Store leftover chowder in airtight containers in the refrigerator for quick, delicious reheating within 3 days.
• Quick Refrigeration Strategy: Cool the chowder completely before sealing to prevent bacterial growth and maintain optimal flavor quality.
• Smart Freezing Technique: Freeze individual portions in freezer-safe containers for up to 2 months, separating fish and liquid to prevent texture breakdown.
• Reheat with Care: Gently warm chowder on stovetop over low heat, stirring occasionally and adding a splash of seafood stock to restore creamy consistency and prevent separation.

Creamy Baked Fish Chowder Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

• Total Time: 1 hour 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s baked fish chowder brings creamy comfort from coastal New England kitchens. Seafood lovers savor rich textures and delicate flavors you’ll want to recreate at home.

---

Ingredients

Scale 1x2x3x

• 900g / 2 lbs fresh skinless cod fillets
• 225g / ½ lb thick-cut applewood-smoked bacon, ¾-inch diced
• 1.35kg / 6 cups yellow onions, halved and thinly sliced crosswise (3 large)
• 375g / 3 cups (½-inch) diced celery (6 large stalks)
• 450g / 1 lb Yukon Gold potatoes (about 2-inch diameter), peeled and sliced ¼ inch thick
• 950ml / 4 cups seafood stock, heated to a simmer
• 175ml / ¾ cup good dry white wine, such as Chablis
• 120ml / ½ cup half-and-half
• 120ml / ½ cup heavy cream
• 55g / 4 tbsps (½ stick) unsalted butter, diced
• 1 tbsp fresh thyme leaves
• 2 tbsps Pernod liqueur
• ¾ tsp saffron threads
• Kosher salt and freshly ground black pepper
• Minced fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bacon Preparation: Crisp bacon in a Dutch oven over medium-low heat until golden, then transfer to a separate plate using a slotted spoon.
2. Vegetable Sauté: Utilize bacon fat to caramelize onions, celery, and thyme for 10-12 minutes until soft and lightly browned.
3. Wine Deglazing: Pour white wine into the pot, season with salt and black pepper, scrape browned bits, and simmer for 2 minutes.
4. Layering Foundation: Create alternating layers of onion mixture, potatoes, and butter in the pot, ensuring even distribution.
5. Initial Baking: Add heated seafood stock and saffron threads, cover, and bake at 175°C / 350°F for 30-40 minutes until potatoes near tenderness.
6. Fish Integration: Cut cod into large chunks, season with salt and pepper, then gently nestle into the partially cooked potato mixture.
7. Final Baking: Pour half-and-half and heavy cream over the fish, ensuring complete submersion, and bake covered for 20-30 minutes until fish flakes easily.
8. Flavor Refinement: Fold crispy bacon and Pernod into the chowder, allowing flavors to meld while preserving the fish’s delicate texture.
9. Serving: Ladle into shallow bowls, garnish with fresh parsley, and serve immediately to capture the chowder’s vibrant essence.

Notes

• Bacon Prep: Crisp bacon over medium-low heat to develop deep golden color and maximize flavor without burning.
• Vegetable Technique: Sauté onions, celery, and thyme slowly to achieve soft texture and light caramelization, which builds foundational flavor profile.
• Fish Handling: Cut cod into large, uniform chunks to ensure even cooking and prevent delicate fish from breaking apart during baking.
• Cream Integration: Add half-and-half and heavy cream gently to prevent curdling, ensuring smooth and luxurious chowder consistency.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 500
• Sugar: 2g
• Sodium: 800mg
• Fat: 34g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 90mg