Fresh Tilapia Corn Chowder

Fresh Tilapia Corn Chowder

A great refreshing recipe. Several variations are available, but I find this one that would really hit the spot on a cold autumn afternoon.



60 g bacon

10 ml olive oil

70 g celery, diced

60 g leeks, sliced

60 g white onion, chopped

5 g rock salt

5 g fresh ground black pepper

3 g crushed red pepper flakes (optional)

900 ml fish stock 

200 g potatoes, peeled and diced

300 g corn kernels , canned or fresh

550 g tilapia fillets, cut into bite-size pieces

3 g finely chopped fresh thyme

180 ml half-and-half

1 pc lemon, juiced 

15 g chopped fresh chives (optional)


  1. Chop bacon. Add to stock pot with olive oil. Render the fat, 2-3 minutes

  2. Add celery, leek, onion and cook until transparent.

  3. Add stock, bring to boil, then lower heat to let simmer 4 minutes.

  4. Add potatoes and corn. 

  5. Cook until the potatoes and corn are halfway tender , about 5-7 minutes.

  6. Dump in the fish. Let simmer for about 3-5 minutes, skimming as you go.

  7. Stir in cream. Add lemon juice.

  8. Adjust seasoning with salt and black pepper. To add a little bite, sprinkle in a pinch of crushed red pepper flakes.

  9. Sprinkle in the thyme, and let simmer for another 2 minutes.

  10. Serve it stemaing hot, garnished with chives.


This would be good with some crusty bread on the side.

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