Chowder Bake

Chowder Bake
Photo by John Kernick


  • 1 ½ cups corn kernels, fresh (from 3 ears) or frozen
  • 1 pound Yukon gold potatoes, cut into a 1/2-inch dice
  • 1/3 cup dry white wine
  • 2 leeks (white and light green parts), chopped
  • 6 strips bacon, diced
  • 1 teaspoon kosher salt
  • 1 pound cod, skin removed and cut into 2-inch pieces
  • + 3 more ingredients
    • 2 cups oyster crackers
    • 1 ¼ cups heavy cream
    • ½ teaspoon black pepper

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. Brin...

View full recipe at My Recipes


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