by Author Name Withheld 234

Created on: January 24, 2009

Now matter what time of the year it is, a hearty chowder always hits the spot! Many chowders can be loaded with fat and cholesterol, but this chowder features heart healthy fish and seafood combined with action packed veggies! This chowder is packed with tilapia and corn and topped with shrimp.

Ingredient

2 slices turkey bacon

1tsp canola oil

1 stalk celery, diced

1 leek, white part only, cleaned, halved and sliced thinly

1/2tsp salt

1/2 tsp ground pepper

4 cups reduced sodium veggie broth

1/2lb Yukon Gold potatoes, chopped

2 cups fresh corn kernels

1 1/2 lbs tilapia, cut into pieces

1tsp fresh thyme, finely chopped

1 cup half and half(you can use lite coconut milk also)

2 tsp lime juice

1lb fresh shrimp, cooked and chopped

Directions

1. Chop the bacon and bake until crispy. Drain and set aside.

2. Add oil to a large pan. Add the leek, celery, salt, and pepper. Cook until the veggies begin to soften. Add the broth, potatoes and corn. Bring to a simmer. Cook until the potatoes are tender. Stir in the tilapia and th thyme. Cook for about 4-5 more minutes to allow the fish to cook thoroughly.

3. Add the half and half, lime juice, and bacon. Garnish with shimp on top of the soup.

Not only is this recipe super easy, but it tastes delicious with a big hunk a bread and butter on the side!

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