Chowder Bake

chowder-bake
Photo by John Kernick
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 684 calories
    • Calories 343 calories from fat
    • Fat 38 g
    • Sat Fat 20 g
    • Cholesterol 157 mg
    • Sodium 1,031 mg
    • Protein 30 g
    • Carbohydrate 56 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 105 mg

Ingredients

  1. Check 6 strips bacon, diced
  2. Check 2 leeks (white and light green parts), chopped
  3. Check 1pound Yukon gold potatoes, cut into 1/2-inch dice
  4. Check 1 1/2cups corn kernels, fresh (from 3 ears) or frozen
  5. Check 1/3cup dry white wine
  6. Check 1 1/4cups heavy cream
  7. Check kosher salt and black pepper
  8. Check 1pound cod (skinless), cut into 2-inch pieces
  9. Check 2cups oyster crackers

Directions

  1. Heat oven to 400° F. In a large saucepan, over medium-high heat, fry the bacon until almost crisp. Spoon off and discard all but 1 tablespoon of the drippings.
  2. Add the leeks and cook, stirring occasionally, until tender, about 3 minutes.
  3. Add the potatoes, corn, wine, cream, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil.
  4. Transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole. Nestle the cod pieces in the potato mixture. Top with the crackers. Cover loosely with foil.
  5. Bake until the fish is cooked through, about 20 minutes.