Corn And Potato Chowder With Tilapia Recipe

Name: Corn And Potato Chowder With Tilapia
Yield: 4 servings
Cuisine: American
Ingredients: 3 Tablespoons Butter; 1 Garlic Clove, Minced; 1/2 cups Red Onion, Diced; 1/2 cups Sweet Pepper, Diced; 1/4 cups All-purpose Flour; 2 cups Half-and-half; 2 cups Low Sodium Chicken Broth; 1 can (15 Oz. Size) Corn Kernels, No Salt And Drained; 1-1/2 cup Potatoes, Skins On And Chopped; 1/3 cups Precooked Real Bacon Bits; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 2 whole 6 Ounce Each, Tilapia Fillets; 1 Tablespoon Lemon Juice; 1-1/2 cup Mild Cheddar Cheese, Shredded

Servings: persons

3 Tablespoons Butter
1 Garlic Clove, Minced
1/2 cups Red Onion, Diced
1/2 cups Sweet Pepper, Diced
1/4 cups All-purpose Flour
2 cups Half-and-half
2 cups Low Sodium Chicken Broth
1 can (15 Oz. Size) Corn Kernels, No Salt And Drained
1-1/2 cup Potatoes, Skins On And Chopped
1/3 cups Precooked Real Bacon Bits
1/2 teaspoons Salt
1/2 teaspoons Pepper
2 whole 6 Ounce Each, Tilapia Fillets
1 Tablespoon Lemon Juice
1-1/2 cup Mild Cheddar Cheese, Shredded

1
Preheat oven to 375 degrees F.
2
Melt butter in a large saucepan over medium heat. Add in garlic, onion and pepper and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half a few tablespoons at a time, stirring well after each addition, making sure sauce is thick before adding more. Continue until all of the half and half is added. Then gradually add in chicken broth. Stir in corn, potatoes, bacon, salt and pepper and cook, stirring occasionally until potatoes are tender, about 20-25 minutes.
3
Meanwhile, season tilapia fillets with salt, pepper and lemon juice on a foiled line baking sheet and bake for 14-17 minutes until fish is white and flaky. Remove it from the oven and shred into large pieces.
4
When potatoes are tender, add cheddar cheese into the soup and stir until cheese is melted.
5
Pour desired amount of soup into bowls and top with shredded tilapia and serve warm.
6
Notes:
7
Soup can be made and served, omitting the tilapia, as a Corn and Potato Chowder.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Tablespoons Butter, 1 Garlic Clove, Minced, 1/2 cups Red Onion, Diced, 1/2 cups Sweet Pepper, Diced, and more.

Yes, Corn And Potato Chowder With Tilapia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Potato Chowder With Tilapia

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