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

1. Coat Tilapia fillets with blackened seasoning, and leave in the fridge until needed.
2. 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.
3. Add chicken stock and bring to a boil. Let cook for 10 minutes.
4. 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.
5. 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).
6. Divide chowder into four bowls, place cooked Tilapia over top of each one and enjoy.

Calories are per serving.