Chowder Bake | Real Simple Recipes

By DrChef

Hands-on time: 25 minutes
Total time: 45 minutes

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

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.