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 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.
- 2 oz bacon
- 1 tsp canola oil
- 1 stalk celery, diced
- 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
- ½ tsp salt
- ½ tsp freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 8 oz Yukon Gold potatoes, diced
- 2 cups fresh corn kernels (about 4 ears)
- 1½ lbs Tilapia fillets, cut into bite-size pieces
- 1 tsp finely chopped fresh thyme
- 1 cup half-and-half
- 2 tsp lemon juice
- 2 tbsp chopped fresh chives (optional)
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.
Manhattan Fish Chowder
If you’re a fan of tomato-based soups, you’ll love this Manhattan fish chowder 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.
- 4 slices bacon, cut crosswise into 1/2-inch pieces
- 1 large onion, finely chopped
- 2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
- 1 can (28 ounces) plum tomatoes in juice
- 2 bottles (8 ounces each) clam juice
- 2 medium baking potatoes (about 1 1/2 lbs), peeled and cut into 2-inch chunks
- 1/2 teaspoon dried thyme
- 1 lbs Tilapia fillets, cut into 2-inch chunks
In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
Add Tilapia. Cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls. Serve immediately.
Tilapia Fish Chowder
This Tilapia fish chowder 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!
- 2 tbsp butter
- 2 cups chopped onion
- 1 package fresh mushrooms (8 ounces), sliced
- 1 stalk celery, chopped
- 4 cups chicken broth
- 4 cups potatoes, diced
- 2 lbs Tilapia, cut into 1/2 inch cubes
- 1/8 tsp Old Bay Seasoning (or to taste)
- Salt and pepper to taste
- 1 cup clam juice
- 1/2 cup all-purpose flour
- 2 X 12 ounce cans evaporated milk
In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken broth and potatoes; simmer for 10 minutes. Add Tilapia, and simmer another 10 minutes or until potatoes are tender.
Season to taste with Old Bay seasoning.
Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Add salt and pepper to taste, and serve hot.
Maritime Seafood Chowder
Celebrity chef Michael Smith is known for his Atlantic-inspired seafood recipes, and this seafood chowder recipe featured in Canadian Living 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.
Reserving juice, drain clams. Set aside.
In Dutch oven, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but 1 tbsp fat from pan. Add onion, celery and 1 tbsp water. Cook, stirring, until softened, about 5 minutes.
Stir in potato, cream, milk, wine, reserved clam juice, bay leaves and thyme. Simmer until potato is softened and liquid is slightly thickened, about 15 minutes.
Stir in clams, evaporated milk, Tilapia and parsley. Simmer until Tilapia is cooked through.
Stir in salt and pepper. Discard bay leaves. Serve hot.
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 seafood chowders. They make a great lunch the next day, too!