Recipe
Soup, Chili & Stew
Tilapia Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10.75 oz) can cream of potato soup | ||
| 1 c. Hy-Vee milk | ||
| ½ c. Hy-Vee frozen whole kernel corn | ||
| ¼ c. finely chopped green bell pepper | ||
| 2 tilapia fillets, cut into 1-inch pieces (about 10 oz) | ||
| 1 Roma tomato, seeded and finely chopped | ||
| 2 tbsp. finely chopped green onion | ||
| 1 slice(s) turkey bacon, crisp-cooked and crumbled |
Directions
- In a large saucepan combine soup, milk, corn and bell pepper. Bring to boiling. Reduce heat; cover and simmer 5 minutes or until bell pepper is tender. Stir in tilapia. Simmer 3 to 5 minutes more or until fish is opaque and flakes easily with a fork.
- Ladle chowder into 4 soup bowls. Sprinkle with tomato, green onion and bacon. Serve immediately.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 55mg
- Sodium: 690mg
- Total Carbohydrates: 14g
- Protein: 21g
Recipe Source:
Try-Foods International.