Chowder Bake

Real Simple
Chowder BakeRecipe
Photo: John Kernick
Makes 4 to 6 servings


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6 strips bacon, diced
2 leeks (white and light green parts), chopped
1 pound Yukon gold potatoes, cut into a 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
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound cod, skin removed and cut into 2-inch pieces
2 cups oyster crackers


Prep: 25 Minutes
Other: 20 Minutes

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. Add the leeks and cook, stirring occasionally, until tender, about 3 minutes. Add the potatoes, corn, wine, cream, salt, and pepper. Bring to a boil. Transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole. Nestle the cod pieces into the chowder mixture. Top with the crackers and cover loosely with foil. Bake until the fish is cooked through, about 20 minutes.

Created date

February 2007

Nutritional Information

Calories 750
Caloriesfromfat 55 %
Fat 46 g
Satfat 24 g
Cholesterol 169 mg
Sodium 933 mg
Carbohydrate 56 g
Fiber 6 g
Sugars 6 g
Protein 31 g