Chowder Bake

Photo: John Kernick
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 750
  • Calories from fat: 55%
  • Fat: 46g
  • Saturated fat: 24g
  • Cholesterol: 169mg
  • Sodium: 933mg
  • Carbohydrate: 56g
  • Fiber: 6g
  • Sugars: 6g
  • Protein: 31g


  • 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


  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.
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