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Tilapia Corn Chowder

http://www.eatingwell.com/recipes/tilapia_corn_chowder.html

From EatingWell:  July/August 2007

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 | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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

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

1 1/2 Carbohydrate Serving

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