Chowder Bake

By west757

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

Preparation

Step 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.