Tilapia Corn Chowder

Tilapia Corn Chowder

Serves 6 Prep Time 45 min. Total Time 45 min.

Nutrition Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Cholesterol Low Sat Fat Low Sodium


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 tablespoon chopped fresh chives, (optional)


Step 1
Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.

Step 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.

Step 3
Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.