Corn And Potato Chowder With Tilapia Recipe

Name: Corn And Potato Chowder With Tilapia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn And Potato Chowder With Tilapia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions