Is there anything better than a warm and hearty Tilapia chowder on a chilly day? It’s hard to beat the comforting flavors of blackened fish, bacon and corn when the wind is blowing and the rain is falling.
Bacon and Corn Chowder with Blackened Tilapia
- 4 Regal Springs Tilapia fillets cut into one-inch cubes
- ⅓ cup blackened seasoning
- 10 strips bacon minced
- 2 cups corn canned
- 1 cup Spanish onion diced
- 6 stalks thyme picked
- 6 cups chicken stock
- 1 cup Half & Half
- 2 cups potatoes peeled and diced
- 2 olive oil
Coat Tilapia fillets with blackened seasoning, and leave in the fridge until needed.
In a large pot over medium-high heat, add olive oil and bacon, and cook until crispy. Add onions, corn and thyme, and cook for 2 to 3 minutes or until the onions are soft.
Add chicken stock and bring to a boil. Let cook for 10 minutes.
Add potatoes, reduce to a simmer and cook for 12 minutes. Add the Half & Half, cook for 3 to 4 minutes, and then turn off the heat.
In a large sauté pan over medium-high heat, add ¼ cup olive oil and Tilapia, and cook until fish is cooked (about 2 to 3 minutes per side).
Divide chowder into four bowls, place cooked Tilapia over top of each one and enjoy.
Calories are per serving.