• I have made this Chowder for my family twice and they love it. It is a really good soup and also great to add your own little twist to it. Trust me your family will love it.
  • 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 freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives (optional)
  • Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  • 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.
  • Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.
  • Nutrition Information
  • Per serving: 288 calories; 10 g fat (4 g sat, 3 g mono); 78 mg cholesterol; 22 g carbohydrate; 31 g protein; 2 g fiber; 453 mg sodium; 598 mg potassium.
  • Nutrition bonus: Selenium (73% daily value), Vitamin C (25% dv), Potassium (17% dv), Folate (16% dv), Magnesium (15% dv).
  • 1 1/2 Carbohydrate Servings
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Vegetable
TYPE OF DISH Soup and Stew

Preparation

  • Exchanges: 1 1/2 starch, 3 very lean meat, 2 fat

Rating

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