Tilapia Corn Chowder
Def Will Warm You Up on a Cold Day!"I love it!! And so does my whole family and a few coworkers! It's hearty and filling. I added my own flair to it by adding a few cloves of fresh garlic, and kind of doubled everything to feed a few more people than normal. After one bowl we were all full! It also reheats very well for leftovers! " - ksunny1
Yield: 6 Servings Ready in 1 hours, 15 minutes
64 people trying soon
|1 mediumOnion; Diced|
|1/2 Green Bell Pepper; Diced|
|1/2 Red Bell Pepper; Diced|
|2 stalkscelery; Diced|
|3 Yukon Gold Potatoes; Bite Size Cubes|
|3 Fillets or Loins; Bite Size|
|1 boxFrozen Corn Kernals|
|4 cupsLow Sodium Chicken Broth|
|1 cupHeavy Cream|
|1 tablespoonLemon Juice|
|Salt & Pepper; to taste|
|Crushed Red Pepper Flakes; to taste (Optional)|
|2 tablespoonsOlive Oil|
Tilapia Corn Chowder Preparation
Chop Bacon and Cook in a Large Dutch Oven Over Medium Heat Until Crispy, 3 to 4 Minutes; Drain on Paper Towels.
Add Olive Oil & Butter to the Pan.
Add Onions, Bell Peppers, Celery, Salt, Black Pepper, Crushed Red Pepper Flakes(if using) and Cook Until the Vegetables Just Begin to Soften.
Add Broth, Potatoes and Bring to Gentle Simmer.
Cook Until the Potatoes Are Just Tender About 10-12 minutes. (Depending on the Size of the Potatoes)
Stir in Tilapia; Return to a Gentle Simmer.
Cook Until the Tilapia is Cooked Through, About 5 Minutes More.
Remove from Heat.
Stir in Heavy Cream, Lemon Juice and the Reserved Bacon.
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