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04-22-2017, 09:16 PM
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Tilapia Corn Chowder
Tilapia Corn Chowder
6 servings, about 1 1/4 cups each Total Time: 45 minutes Ingredients 2 ounces bacon, (about 2 slices)-Turkey bacon for less fat 1 teaspoon canola oil 1 stalk celery, diced 1 leek, white part only, halved lengthwise, rinsed and thinly sliced 1/2 teaspoon salt substitute 1/2 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 1/2 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) Preparation 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 Per serving: 298 calories; 10 g fat 78 mg cholesterol; 21 g carbohydrates; 31 g protein; 2 g fiber; 353 mg sodium; 598 mg potassium.
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