Keeping your body healthy is an expression of gratitude.

Tilapia Corn Chowder

Posted February 24th, 2012 by Linda with No Comments

Here’s a healthy, delicious fish chowder for those observing Lent or just for those of you who enjoy tasty soups!

1 teaspoon canola oil
2 stalk celery, diced
2 carrots, diced
1/4 cup red bell pepper, finely chopped
½ yellow onion, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1-2 cloves of garlic, minced or pressed
2 tbls. fresh parsley, minced or 1 tbls. dried parsley
2 large Yukon Gold potatoes, diced into half-inch pieces
2 cups fresh or frozen corn kernels
1 pound tilapia fillets, cut into bite-size pieces
1 cup half-and-half
2 teaspoons lemon juice
4 cups of chicken broth, 2 cans
Parmesan cheese (optional)

1. Add oil to your stock pot and heat to medium-high. Add celery, carrots, pepper, onion, salt and black pepper and cook until the vegetables just begin to soften, about 5 minutes. Add in the garlic and cook another 3 minutes.
2. Add broth, potatoes, and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 15-20 minutes.
3. Stir in tilapia and parsley; return to a gentle simmer. Cook until the tilapia is cooked through, about 4-6 minutes more. Remove from the heat.
4. Stir in half-and-half and lemon juice. Garnish with grated Parmesan cheese.

Tip:For more flavor try adding cooked, chopped turkey bacon or using herb-infused broths.

Leave a comment