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Photo: John Kernick Photo by: Photo: John Kernick

Chowder Bake

Real Simple MARCH 2007

  • Yield: Makes 4 to 6 servings
  • Prep time:25 Minutes
  • Other:20 Minutes


  • 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


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.

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

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Chowder Bake recipe