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 cup reduced-sodium chicken broth
8 oz Yukon gold potatoes, diced
2 cup fresh corn kernels (about 4 ears)
1 ½ lb tilapia fillets, cut into bite-size pieces
1 tsp finely chopped fresh thyme
1 cup half & half
2 tsp lemon juice
2 Tbsp chopped fresh chives (optional)
1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
2. 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.
3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 279
- Calories from fat 81
- Total Fat 9gm 14%
- Sodium 729mg 30%
- Total Carbohydrates 21gm 7%
- Fiber 2gm 8%
- Protein 30gm
- Cholesterol 75mg 25%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.