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Tilapia Corn Chowder

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  • Tilapia Corn Chowder

    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.

    6 servings, about 1 1/4 cups each
    Total Time: 45 minutes

    Ingredients

    2 ounces bacon, (about 2 slices)-Turkey bacon for less fat
    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)

    Preparation

    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

    Per serving:
    288 calories;
    10 g fat ( 4 g sat , 3 g mono );
    78 mg cholesterol;
    21 g carbohydrates;
    31 g protein; 2 g fiber;
    453 mg sodium;
    598 mg potassium.
    Attached Files
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