Rating: 5 stars
4 Ratings
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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.

Source: EatingWell Magazine, July/August 2007


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

1 1/4 cups
279 calories; protein 30.1g; carbohydrates 20.6g; dietary fiber 1.9g; sugars 5.8g; fat 9.3g; saturated fat 4.2g; cholesterol 74.9mg; vitamin a iu 517.8IU; vitamin c 15.1mg; folate 65.9mcg; calcium 67.7mg; iron 1.9mg; magnesium 60.7mg; potassium 727.8mg; sodium 710.1mg; thiamin 0.2mg.

1 1/2 starch, 3 lean meat, 2 fat