Chowder Bake

Name: Chowder Bake
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

10 ingredients

2 steps

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

Directions

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. 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.