Tilapia Corn Chowder

This light soup is a great way to slip fresh corn (and tilapia, of course!) into your menu.

Make it a meal: Enjoy with a mixed green salad and oyster crackers.

Total Time: 45 minutes

Ingredients

• 2 ounces bacon, (about 2 slices)
• 1 teaspoon oil
• 1 stalk celery, diced
• 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 4 cups reduced-sodium chicken broth
• 8 ounces Purple potatoes, diced

• 1 large Turnip, diced

• 2 cups fresh corn kernels, (about 4 ears)
• 1 1/2 pounds tilapia fillets, cut into bite-size pieces
• 1 tsp finely chopped fresh thyme
• 1 cup half-and-half
• 2 tsp lemon juice
• 2 Tbl chopped fresh chives

Preparation

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

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, turnip 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.

3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives.

Serve with green salad and some crusty bread! - Enjoy

Heather

Nutrition
Per serving :288 Calories; 10 g Fat; 4 g Sat; 3 g Mono; 78 mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 2 g Fiber; 453 mg Sodium; 598 mg Potassium