Fish Corn Chowder

Fish Corn Chowder

At 185 calories per serving you won’t even miss the thick cream normally used in chowders.

15 oz. frozen tilapia, slightly thawed

3 slices thick cut cherry wood bacon

1½ lbs. (5 medium) potatoes, peeled and cut into bite size pieces

2½ cups chicken broth

1 can regular corn, drained and rinsed

¾ cups potato flakes

1 onion, chopped

1 stalk celery, diced

5 baby carrots, chopped

3 tbsp. butter

2 cups skim milk

½ tsp. curry

½ tsp. marjoram

1 tsp. lemon pepper

Sauté the bacon in large Dutch oven; remove and set aside. Drain grease except for about 1 tbsp. Sauté onions and celery in bacon grease just until opaque. Add potatoes, carrots and 2 cups chicken broth. Bring to a boil, and simmer about 15-20 minutes. Add corn and lay tilapia over top and cover tightly. Let simmer 15 minutes longer or until fish is white and flaking apart. Pour in milk, add butter, curry, marjoram and lemon pepper. Simmer but do not boil for 15 minutes. Add potato flakes to remaining chicken broth and add to chowder. Cook until desired thickness. It will thicken more as it cools.

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