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Cod and Corn Chowder Pie

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Cod and Corn Chowder Pie

Cod and Corn Chowder Pie

Jessica Braider
Loyal Scrambler and recipe contributor Jill Rabach sent us this innovative twist on fish cakes or chowder—it takes half the effort by putting everything in a pie plate to bake, and the creamy texture with the crunchy topping makes a satisfying, kid-friendly meal.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 1 lb. cod or other white fish fillets,
  • 1 lemon use 1 tsp. zest and juice of ½ lemon, or use 1/4 tsp. salt-free lemon pepper seasoning
  • 1/2 tsp. Old Bay seasoning or use other fish or Cajun seasoning
  • 2 eggs
  • 1/4 cup reduced-fat mayonnaise (or use any variety),
  • 1 cup corn kernels, frozen or fresh, thawed slightly, if frozen
  • 2 Tbsp. fresh chives or scallions, finely chopped
  • 1/2 cup + 2 Tbsp. panko bread crumbs (use wheat/gluten-free, if needed), preferably whole wheat

Instructions
 

  • Preheat the oven to 400 degrees and put the fillets on a foil-lined baking sheet coated with nonstick cooking spray (you only need a piece of foil big enough to go under the fillets).
  • Zest the lemon, set the zest aside, and squeeze 1/2 of the lemon over the fish fillets. Season them with 1/2 the Old Bay seasoning, bake them for 10 minutes or until the fish just flakes easily.
  • While the fish is in the oven, spray a 9-inch pie plate with nonstick cooking spray, and in a large bowl, whisk together the eggs, mayonnaise, and lemon zest until it is smooth.
  • Stir the corn, remaining Old Bay seasoning, chives or scallions, and1/2 cup bread crumbs into the bowl.
  • Using a spatula, coarsely chop the fish into bite-sized pieces and gently fold it into the egg mixture, leaving the liquid from the lemon and the fish on the pan (i.e. don’t stir it into the batter).
  • Press the mixture into the pie plate and sprinkle the remaining bread crumbs on top of the pie, pressing them lightly into the pie with the spatula. (At this point the pie can be refrigerated for up to 12 hours.)
  • Bake it for 20 minutes or until the topping is browned slightly and the pie is firm and cooked through. Serve it immediately.

Slow Cooker Directions:

  • There's no need to pre-cook the fish. In the slow cooker, whisk together the eggs, mayonnaise, and lemon zest until smooth. Stir in the corn, Old Bay seasoning, chives or scallions, and 1/2 cup bread crumbs. Coarsely chop the fish into bite-sized pieces and gently fold it into the egg mixture. Top with the remaining bread crumbs, and cook on low for 7 - 8 hours or on high for 4 - 5 hours. Top the finished dish with the lemon juice prior to serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Zest and juice the lemon, prepare and refrigerate the egg mixture, thaw the corn if frozen, chop the chives, or assemble and refrigerate the pie.
Scramble Flavor Booster: Add 1/2 – 1 tsp. dried thyme to the egg mixture. Serve it with hot pepper sauce, such as Tabasco, use crumbled corn flake cereal on top of the pie instead of the panko.
Tip: While you may not typically reach for the organic variety when shopping for lemons, when I know that I’m going to be using the zest of a lemon, I make sure to buy organic.  Because the residue from pesticides can be found primarily on the skin of produce, I think it’s worth the investment when it comes to using the most exposed part of the fruit in a recipe.
Nutritional Information Per Serving (% based upon daily values): Calories 247, Total Fat: 9g, 12.5%; Saturated Fat: 2g, 8.5%; Cholesterol: 147mg, 49%; Sodium: 286mg, 12%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 1g, 4.5%; Sugar: 3g; Protein: 26g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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