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.