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Cook Time:45 minsTotal Time:45 minsServings:6Yield:about 7 1/2 cupsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:6Yield:about 7 1/2 cups
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:about 7 1/2 cups
Yield:
about 7 1/2 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ounces bacon, (about 2 slices)1teaspooncanola oil1 stalk celery, diced1leek, white part only, halved lengthwise, rinsed and thinly sliced½teaspoonsalt½teaspoonfreshly ground pepper4cupsreduced-sodium chicken broth8ouncesYukon Gold potatoes, diced2 cups fresh corn kernels, (about 4 ears)1 ½poundstilapia fillets, cut into bite-size pieces1teaspoonfinely chopped fresh thyme1cuphalf-and-half2teaspoonslemon juice2 tablespoons chopped fresh chives, (optional)
Cook Mode(Keep screen awake)
Ingredients
2 ounces bacon, (about 2 slices)
1teaspooncanola oil
1 stalk celery, diced
1leek, white part only, halved lengthwise, rinsed and thinly sliced
½teaspoonsalt
½teaspoonfreshly ground pepper
4cupsreduced-sodium chicken broth
8ouncesYukon Gold potatoes, diced
2 cups fresh corn kernels, (about 4 ears)
1 ½poundstilapia fillets, cut into bite-size pieces
1teaspoonfinely chopped fresh thyme
1cuphalf-and-half
2teaspoonslemon juice
2 tablespoons chopped fresh chives, (optional)
DirectionsChop 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.Originally appeared: EatingWell Magazine, July/August 2007
Directions
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.
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.
Originally appeared: EatingWell Magazine, July/August 2007
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Nutrition Facts(per serving)279Calories9gFat21gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
