Tilapia Corn Chowder Recipes

SWEET POTATO SEAFOOD CHOWDER

Steps:

• Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
• Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
• Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

TILAPIA CORN CHOWDER

Steps:

• Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.
• Add oil & cooking spray to the pan.
• Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) 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.
• Stir in half-and-half, lemon juice and the reserved bacon.
• Garnish with chives, if using.