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Chowder Bake

Source of Recipe


Real Simple, March 2007



List of Ingredients



• 6 strips bacon, diced
  
• 2 leeks (white and light green parts), chopped
  
• 1 pound Yukon gold potatoes, cut into ½-inch dice
  
• 1½ cups corn kernels, fresh (from 3 ears) or frozen
  
• 1/3 cup dry white wine
  
• 1¼ cups heavy cream
  
• 1 tsp kosher salt
  
• ½ tsp black pepper
  
• 1 pound cod, skin removed and cut into 2-inch pieces
  
• 2 cups oyster crackers
  






Instructions



1. Heat oven to 400° F.
   
   
2. 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.
   
   
3. Transfer to an 8- x 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.
   
   Makes 4 to 6 servings.