Sunday, May 18, 2008


Tilapia corn chowder (recipe in the comments)
Roasted asparagus and red peppers

Hot tea
Dark chocolate covered raisins
This is another wonderful chowder that's much lighter than a traditional clam chowder (see Plum Island Clam Chowder). It's rich due to a small amount of bacon and half and half, but all the vegetables, the lemon juice, and the light fish make for a very light finish. We paired it with some basic roasted spring vegetables. It's a satisfying and oddly elegant dinner, perfect for a Sunday. Today has been an unusually cold day for late May (highs in the low 50s and very windy), so soup seems especially perfect.

Prep Notes
Difficulty: Easy
Chopping: Celery, leek, potatoes, tilapia, chives
Time: 45 minutes
Make ahead: Sure thing.

J: "This soup is truly unbelievable."
M: " 'Soup'er good!"

1 comment:

J said...

Tilapia Corn Chowder – Eating Well
Serves 4-6

2 slices bacon, chopped
1 t canola oil
1 stalk celery, diced
1 leek, white and a bit of green part only, halved lengthwise, sliced thinly, and rinsed well
½ t salt
½ t pepper
4 cups chicken broth
½ lb potatoes, diced (peel if red)
2 cups frozen corn, defrosted
1 lb tilapia fillets, cut into bite-sized pieces
1 t fresh thyme
1 cup half and half
2 t lemon juice, plus more to taste
2 T chopped fresh chives

Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.

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.

Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.