Fish chowder pie in a bacon biscuit crust

Total Time
45 min
10 min
35 min
The perfect one-dish meal for seafood chowder lovers, this is a riff on the New England version of chowder with a milky base made richer with the kiss of bacon in its hearty topping - kind of a fish pot pie. A staple of modest fishermen all along the Eastern coast, chowder is a classic fish stew that can be made with cod, as the recipe suggests, or haddock, halibut or sea bass. Make the filling ahead and refrigerate overnight as a time saver. Serve alongside a green salad, or for an even heartier meal, add freshly steamed corn on the cob to your plate.


Olive oil

½ Tbsp

Uncooked onion(s)

1 large, white, chopped

Uncooked red potato(es)

1 medium, peeled and chopped

Uncooked carrot(s)

2 medium, chopped

Uncooked celery

2 rib(s), medium, chopped


2 medium clove(s), minced

Canned clam juice

1 cup(s)


1¾ cup(s)


1 tsp, chopped

Fat-free half-and-half

½ cup(s)

Dijon mustard

2 tsp

Worcestershire sauce

1 Tbsp


3 Tbsp

Uncooked Pacific cod

1½ pound(s), fillets, cut into 1-inch chunks

Uncooked bell pepper(s)

¼ cup(s), chopped, seeded, red

Fresh thyme

½ Tbsp, chopped

Frozen corn kernels

cup(s), (fresh or thawed)

Table salt

1½ tsp

Black pepper

½ tsp, coarsely ground

All-purpose flour

2 cup(s)

Baking powder

2 tsp

Unsalted butter

3 Tbsp, cold

1% low-fat buttermilk

¾ cup(s), low-fat

Cooked turkey bacon

4 slice(s), crumbled


  1. To make the filling, heat oil in a large heavy-bottomed saucepan. Add the onion, potato, carrots, celery, and garlic and cook, stirring, 2 minutes. Add the clam juice, water, and rosemary. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
  2. In a small bowl mix together the half-and-half, mustard, Worcestershire sauce, and cornstarch. Stir the mixture into the saucepan, then add the cod, bell pepper, thyme, corn, salt, and ground pepper. Simmer, uncovered, until the fish is opaque, about 5 minutes.
  3. Preheat the oven to 400°F. Pour the fish mixture into a round 2-quart baking dish and set dish on a baking sheet.
  4. To make the crust, combine the flour, baking powder, and salt in a bowl. Cut the butter into pieces, then cut into mixture with a fork or a pastry blender until mixture is crumbly. Stir in the buttermilk and bacon. Gather the dough into a ball. On a lightly floured counter, roll out the dough into a 10-inch circle, about 1/4 -inch thick. Fit the dough over the baking dish and crimp the excess around the rim to seal. Poke all over with the tines of a fork. Bake until the crust is puffed and browned and the filling is bubbling, about 30 minutes.