Tilapia Corn Chowder
This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.
Prep Time:
45 mins
Total Time:
45 mins
Servings:
6 servings, about 1 1/4 cups each
Ingredients
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2 ounces bacon, (about 2 slices)
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1 teaspoon canola oil
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1 stalk celery, diced
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1 leek , white part only, halved lengthwise, rinsed and thinly sliced
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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4 cups reduced-sodium chicken broth
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8 ounces Yukon Gold potatoes, diced
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2 cups fresh corn kernels, (about 4 ears)
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1 1/2 pounds tilapia fillets, cut into bite-size pieces
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1 teaspoon finely chopped fresh thyme
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1 cup half-and-half
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2 teaspoons lemon juice
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2 tablespoons chopped fresh chives, (optional)
Directions
1.
Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
2.
Add oil to the pan. Add celery, leek, salt and pepper 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.
3.
Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.
Nutrition information
Calories 288, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 78 mg, Sodium 453 mg, Carbohydrate 21 g, Fiber 2 g, Protein 31 g, Potassium 598 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 1.5,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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