Here’s a hearty chowder that tastes great no matter what the weather’s like outside. Because of what’s on sale right now I use canned corn instead of fresh and tilapia as my fish. You can use whatever white fish you like. If you want to spend a bit more, you could add some shrimp to this chowder. I leave the skin on my potatoes because that’s where your vitamins and nutrients are, plus I like the added texture it has. You can peel them though if you prefer. You can prep the veggies the night before to save time when making this.
Fish Chowder –
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4 for approx. $7.72
Ingredients:
- 4 cups reduced-sodium chicken stock/broth – use GF broth for a gluten free dish
- 1 tablespoon extra-virgin olive oil
- 2 slices bacon
- 2 celery stalks, chopped
- 1/2 onion, chopped
- 2 potatoes, washed and chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 can corn, drained
- 1 pound tilapia, cut into bite-size pieces
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons lemon juice
- 2 tablespoons fresh chopped chives/green onions, for garnish
- salt and pepper to taste
Directions:
Heat stock/broth in small pot over medium heat.
Heat a large soup pot over medium-high heat. Add oil. Add bacon and cook for a couple of minutes until browned. Add celery, onion, potatoes, garlic, and dried thyme. Cook for about 2 minutes. Add corn and cook another minute. Add hot stock and bring to a boil. Reduce heat to medium and cook until potatoes are just tender, about 8 minutes. Stir in tilapia and cook 4 to 5 minutes.
Add milk and heavy cream. Reduce heat to low and simmer until heated through, about 5 minutes.
Remove from heat and add lemon. Stir and season with salt and pepper to taste. Garnish with chives/green onion.