Wednesday, August 5, 2009


Tilapia corn chowder (recipe in the comments)
Brussel sprouts

Hot tea
Grahams with chocolate icing
We first made this right before I originally started the blog and I think we haven't had it since. We went through a big chowder phase right around then, leading to several great soups. This one is truly exquisite. The tilapia is so tender and flavorful and the small amount of bacon adds just the right note. This is also a completely a-seasonal dish. You can make it with fresh corn or frozen. The whole thing was light and lovely. This is another T favorite - fish, potatoes, AND bacon! Mmmmm.

Prep Notes
Difficulty: Easy
Chopping: Bacon, celery, leek, potatoes, tilapia, thyme
Time: 40 minutes
Make ahead: The fish is the best consistency fresh, but this makes a fine work lunch for the next day.

J: "Chowder is so yummy!"
M: "Sticks to your ribs - fish style!"

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.