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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. 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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