Fish chowder pie in a bacon biscuit crust
10
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
½ Tbsp
Onion
1 large, white, chopped
Uncooked red potato
1 medium, peeled and chopped
Carrots
2 medium, chopped
Celery
2 rib(s), medium, chopped
Garlic
2 clove(s), minced
Clam juice
1 cup(s)
Water
1¾ cup(s)
Rosemary
1 tsp, chopped
Fat free half and half creamer
½ cup(s)
Dijon mustard
2 tsp
Worcestershire sauce
1 Tbsp
Cornstarch
3 Tbsp
Uncooked Pacific cod
1½ pound(s), fillets, cut into 1-inch chunks
Bell pepper
¼ cup(s), chopped, seeded, red
Fresh thyme
½ Tbsp, chopped
Frozen corn
⅔ 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
Instructions
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.
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