We eat a lot of tilapia at our house. It is inexpensive and good. This recipe is hearty and yummy and really is comforting on those cold winter nights. The Roma tomatoes on top of the chowder make it extra good. It really brings out the flavors in the soup while adding a hint of color. Now if you are trying to cut calories and fat, you can use turkey bacon, low fat versions of the canned soup and low fat milk. It’s still going to be yummy in your tummy.

Tilapia and Corn Chowder

What you will need for the chowder-

3 slices bacon
1 teaspoon olive oil
2 stalks celery, diced
1 leek, white part only, thinly sliced
1 small sweet onion
1 clove garlic, minced
2 chicken bouillon cubes
1 cup frozen whole kernel corn
1 can cream of potato soup
1 can cream of shrimp
1 ½ cup half and half or milk
½ teaspoon freshly ground pepper
1 teaspoon finely chopped fresh thyme
1½ pounds tilapia fillets, cut into bite-size pieces
2 teaspoons lemon juice
2 tablespoons spring onions
2 Roma tomatoes, seeded and finely chopped
Fresh parsley

Soups on-
Chop your bacon up and fry it up in a large Dutch oven. Keep your heat at medium and stir making sure that all of the bacon is cooking evenly. Fry until crisp, this will take about 5 to 7 minutes. Drain on paper towels, reserving some bacon drippings. To the bacon drippings add your oil and let it get hot. Next you’re going to want to add the celery, leeks, onions, garlic and bouillon cubes to the pot. Cook until the vegetables are soft, this will take about 7 – 9 minutes. The aroma of the vegetables cooking in the drippings will make you want to slap your Mama. Are your vegetables tender? Well then it’s time to add your corn, cream of potato soup and cream of shrimp. Add the half and half and season it up with black pepper and thyme; bring it back down to a gentle simmer. Put the tilapia on top of soup and gently fold into chowder. Do not over stir. The fish will fall apart. Cook until the tilapia is cooked, this should take about 8 – 10 minutes. Remove the pot from the heat. Stir in lemon juice and the reserved bacon. Ladle into bowl and top with spring onions, tomatoes and parsley.