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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Tilapia Corn Chowder

      Tilapia Corn Chowder

      High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Seafood Dinner Soup

      Tilapia Corn Chowder

      High Protein Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Seafood Dinner Soup
      6 servings, about 1 1/4 cups each
      Prep time: 45 minutes
      Total time: 45 minutes

      Description

      This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.

      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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories271 cal
      • Total Fat8.9 g
      • Saturated Fat4 g
      • Cholesterol74 mg
      • Sodium722 mg
      • Carbohydrate Total20.1 g
      • Protein29.9 g
      • Phosphorus350 mg
      • Potassium882 mg
      • Fiber2.3 g
      • Calcium72 mg
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      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
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 4 cups reduced-sodium chicken broth
      • 8 ounces Yukon Gold potatoes, diced
      • 2 cups fresh corn kernels, (about 4 ears)
      • 1½ 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)

      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
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 4 cups reduced-sodium chicken broth
      • 8 ounces Yukon Gold potatoes, diced
      • 2 cups fresh corn kernels, (about 4 ears)
      • 1½ 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)
      • 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
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 4 cups reduced-sodium chicken broth
      • 8 ounces Yukon Gold potatoes, diced
      • 2 cups fresh corn kernels, (about 4 ears)
      • 1½ 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)

      Description

      This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.

      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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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