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Chowder Bake

Photo: John Kernick
Prep time 25 mins
Other time 20 mins
Yield Makes 4 to 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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. 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.