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.