Tilapia Corn Chowder

Name: Tilapia Corn Chowder
Total time: 45 min
Ingredients: 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); 1 ½ 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)

4 Ratings
4 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, July/August 2007

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Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

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

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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.

Nutrition Facts

Serving Size:

1 1/4 cups

Per Serving:

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.

Exchanges:

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

4 Ratings

5 star values: 3
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Harry S. Moore

07/11/2021

Made this soup exactly as written. Did thicken it slightly with corn starch at the end. Will make again leaving potatoes and fish in larger pieces, adding onion and deleting the leek. One somewhat small leek didn't add much, if any, flavor. Agree with other comments that extra salt and the addition of Old Bay would add a lot.

cgluna1969

08/16/2010

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!

EatingWell Member

08/16/2010

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!

EatingWell User

01/18/2010

Very, very good flavor and easy to make

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

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Tilapia Corn Chowder

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Tilapia Corn Chowder