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.
© Crackerberries 2014
