Chowder Bake

Chowder Bake
John Kernick

Serves 4
preparation
20
minutes
cooking
40
minutes
other
0
minutes

Ingredients

6
strips bacon, diced
2
leeks (white and light green parts), chopped
1
pound
Yukon gold potatoes, cut into 1/2-inch dice
1 1/2
cups
corn kernels, fresh (from 3 ears) or frozen
1/3
cup
dry white wine
1 1/4
cups
heavy cream
kosher salt and black pepper
1
pound
cod (skinless), cut into 2-inch pieces
2
cups
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.
Sara Quessenberry
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 343
  • 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
What does this mean? See Nutrition 101.