Tilapia Corn Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 ounces bacon (about 2 slices)
• 1 teaspoon canola oil
• 1 stalk celery, diced
• 1 leek, part only, halved lengthwise, rinsed and thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes (optional)
• 4 cups reduced-sodium chicken broth
• 8 ounces yukon gold potatoes, diced
• 2 cups fresh corn kernels (about 4 ears)
• 1 1/2 lbs 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)

Recipe

• 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 & cooking spray to the pan.
• 3 add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) and cook until the vegetables just begin to soften, about 2 minutes.
• 4 add broth, potatoes and corn.
• 5 bring to a gentle simmer.
• 6 cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.
• 7 stir in tilapia and thyme; return to a gentle simmer.
• 8 cook until the tilapia is cooked through, about 4 minutes more.
• 9 remove from the heat.
• 10 stir in half-and-half, lemon juice and the reserved bacon.
• 11 garnish with chives, if using.