Tilapia Corn Chowder
Anita
This one is a favorite for “Game Day”
ingredients
- 4 slices of bacon
- 1 teaspoon of canola oil
- 1 stalk celery
- 1 leek
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups reduced-sodium chicken broth
- 4 or 5 Yukon Gold potatoes
- 2 cups fresh corn kernals
- 3 tilapia fillets (I use the frozen kind)
- 1 teaspoon finely chopped fresh thyme
- 1 cup fat free half-and-half
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh chives
directions
- 1
Chop bacon and cook in large Dutch oven pan over medium heat until crispy. Drain on paper towels.
- 2
Add oil to pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatos and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from heat.
- 3
Stir in half-and-half, lemon juice and reserved bacon. Garnish with chives and enjoy!
Source: Eatingwell.com
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