Tilapia Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, celery, and garlic, and sauté until softened.
• STEP 2.Add diced potatoes, corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Meanwhile, season tilapia fillets with salt, pepper, and paprika. In a separate pan, cook the tilapia fillets until they are flaky and cooked through.
• STEP 4.Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes, creating a thicker consistency for the chowder.
• STEP 5.Add the cooked tilapia fillets to the pot and stir gently to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
• STEP 6.Stir in heavy cream and fresh parsley. Season with additional salt and pepper to taste.
• STEP 7.Serve the tilapia chowder hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

Cooking Tips

• To ensure the tilapia fillets cook evenly, make sure they are of similar thickness.
• Feel free to add other vegetables like carrots or bell peppers for added flavor and texture.
• For a lighter version, you can substitute the heavy cream with milk or half-and-half.

Storage and Serving

• Leftover tilapia chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with a sprinkle of fresh parsley and a side of crusty bread for a complete meal.