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Ingredients
- 6 strips bacon, diced
- 2 leeks (white and light green parts), chopped
- 1 poundYukon gold potatoes, cut into a 1/2-inch dice
- 1 1/2 cupscorn kernels, fresh (from 3 ears) or frozen
- 1/3 cupdry white wine
- 1 1/4 cupsheavy cream
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1 poundcod, skin removed and cut into 2-inch pieces
- 2 cupsoyster crackers
Details
Servings 4
Adapted from realsimple.com
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.
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