Tilapia Corn Chowder
Ingredients
- 2 ounces bacon (about 2 slices) ⓘ
- 1 teaspoon canola oil ⓘ
- 1 stalk celery, diced
- 1 leek, white part only, halved lengthwise, rinsed and thinly sliced ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon fresh ground black pepper ⓘ
- 1 pinch crushed red pepper flakes (optional) ⓘ
- 4 cups reduced-sodium chicken broth ⓘ
- 8 ounces yukon gold potatoes, diced ⓘ
- 2 cups fresh corn kernels (about 4 ears) ⓘ
- 1 1/2 lbs tilapia fillets, cut into bite-size pieces ⓘ
- 1 teaspoon finely chopped fresh thyme ⓘ
- 1 cup half-and-half ⓘ
- 2 teaspoons lemon juice ⓘ
Instructions
- Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.
- Add oil & cooking spray to the pan.
- Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) and cook until the vegetables just begin to soften, about 2 minutes.
- Add broth, potatoes 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 the heat.
- Stir in half-and-half, lemon juice and the reserved bacon.
- Garnish with chives, if using.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).