Summer is sadly coming to an end. But, is there anything better than a warm and hearty chowder on a chilly day? It’s hard to beat the comforting flavors of Tilapia, potato and your favorite herbs when the wind is blowing and the rain is falling. We’ve put together a list of our go-to seafood chowder recipes to help keep you cozy and full throughout the colder months.
Tilapia Corn Chowder
This Tilapia Corn Chowder recipe from Eating Well is a great recipe for the beginning of fall, when fresh corn is still sold at the farmer’s market. Vegetables like leek, celery and carrot are cooked in a low-sodium chicken broth that’s seasoned with thyme and chives, bringing out the delicate flavors of the Tilapia. This chowder is also gluten-free, making it a great choice for those who are on a gluten-free diet.
Manhattan Fish Chowder
If you’re a fan of tomato-based soups, you’ll love this Manhattan Fish Chowder recipe from Martha Stewart. The tomato, thyme, onion and potatoes create a delicious medley of comforting flavors, while the bacon adds a bit of saltiness to the chowder. Because the Tilapia isn’t added until the chowder until the final minutes of simmering, it results in fish that cooks quickly and stays tender yet doesn’t break apart.
Tilapia Fish Chowder
This Tilapia Fish Chowder recipe from Cully’s Kitchen features a tantalizing mix of sautéed mushrooms, onion and celery seasoned with Old Bay Seasoning. These flavors then simmer in evaporated milk, the secret ingredient that makes this Tilapia chowder nice and creamy. Since the recipe makes eight servings, it’s a great way to make dinner and the next day’s lunch all at once!
Maritime Seafood Chowder
Celebrity chef Michael Smith is known for his Atlantic-inspired seafood recipes, and this Maritime Seafood Chowder recipe that’s inspired by his oceanside upbringing is sure to delight any seafood lover. This recipe is made from easy-to-find ingredients, and can be made a night or two in advance if you have a busy week coming up.
Baby clams, your favorite shellfish and white wine are just some of the ingredients you’ll find in this chowder. Michael Smith says any type of fresh fish will work well in the chowder, and we recommend Tilapia because of its light flavor and versatility.
Tilapia and Chorizo Chowder
For something with a little bit of a spicy kick to it, try this Tilapia and Chorizo Chowder recipe from Rachel Ray Magazine. This Spanish-inspired sausage adds a bit of spice to the chowder and adds a unique flavor twist to the tender and light Tilapia. This recipe also features fire roasted tomatoes, an addition that adds some robustness and edge to the recipe.
Next time you’re looking for a hearty dinner that will warm you up on a cold night, break out the soup pot and make one of these comforting chowders. They make a great lunch the next day, too!