Tilapia Corn Chowder / Healthy Spring & Summer Soups

INGREDIENTS

2 ounces  bacon, (about 2 slices)

1 teaspoon  canola oil

1 stalk  celery, diced

1   leek , white part only, halved lengthwise, rinsed and thinly sliced

1/2 teaspoon  salt

1/2 teaspoon  freshly ground pepper

4 cups  reduced-sodium chicken broth

8 ounces  Yukon Gold potatoes, diced

2 cups  fresh corn kernels, (about 4 ears)

1 1/2 pounds  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)

DIRECTIONS

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 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, if using.

NUTRITION FACTS

Calories 288, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 78 mg, Sodium 453 mg, Carbohydrate 21 g, Fiber 2 g, Protein 31 g, Potassium 598 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 1.5,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

Tilapia Corn Chowder / Healthy Spring & Summer Soups