Tilapia Corn Chowder

Tilapia Corn Chowder

14 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels, (about 4 ears)
  • 1½ 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)


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  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

  • Serving size: 1¼ cups
  • Per serving: 278 calories; 9 g fat(4 g sat); 2 g fiber; 21 g carbohydrates; 30 g protein; 66 mcg folate; 75 mg cholesterol; 6 g sugars; 0 g added sugars; 518 IU vitamin A; 15 mg vitamin C; 68 mg calcium; 2 mg iron; 710 mg sodium; 728 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 3 lean meat, 2 fat

Reviews 14

May 17, 2015
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By: EatingWell User
Absolutely delicious, quick and easy.
April 19, 2014
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By: EatingWell User
Made it exactly except added roasted green chille. OMG! My 9 year old was devouring it :)
July 09, 2013
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By: EatingWell User
Bland if not spiced up To spice this up for a real chowder flavor, I added more kosher salt and Old Bay seasoning. Then I thickened with some cornstarch. Now it is absolutely delicious.
June 07, 2013
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By: EatingWell User
yummy!! I made this without bacon since we cut pork out our diet and doubled the celery instead of leek and added a tbs dill. I used 3 ears corn and grated the 4th ... my husband had 3 bowls!!! Enough said!
March 19, 2012
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By: EatingWell User
Not too fishy - fish chowder I am always trying to find non-fishstick ways to get my kids to eat fish and they actually ate this soup. The fact that the fish is added right at the end and only cooks for 4 minutes keeps it from getting too fishy. Some of the ingredients were hard to find but I subbed in what I had on hand and it was still good. Pros: Quick, kids ate it Cons: some ingredients hard to find
November 27, 2011
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By: EatingWell User
Subbed Shrimp - Scrumptious I made this recipe yesterday substituting chopped shrimp for the tilapia. Will absolutely make this recipe again. Fresh thyme is a key ingredient for sure. Easy to prepare, quick to cook. I'm sure it's better in the summer when corn is fresh, but frozen sweet corn totally works in a pinch!
February 04, 2011
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By: EatingWell User
yummy i just made this tonite it was very easy to make and it taste good. my hubby is a picky eater and really liked this. well make again..
October 29, 2010
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By: EatingWell User
I just made this, it was EASY, and So good!! I don't feel like I'm eating a fattening chowder. It tastes light and delicious! Fit Moms Fit Kids Club
August 16, 2010
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By: cgluna1969
During corn season, a great way to make this even tastier is to grate the corn off the cob with a regular box grater. I use 10 ears of corn- grate 6 and cut the kernels of the other 4. The grated corn, produces "milk" that when added is more delicious than regular milk & adds more corn flavor. I also boil down all the corn cobs afterward for stock for the next batch- freezes well and you don't need the chicken stock next time!
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