Tilapia Corn Chowder

Ingredients

• 2 ounces bacon (about 2 slices)
• 1 teaspoon canola oil
• 1 stalk celery, diced
• 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes (optional)
• 4 cups reduced-sodium chicken broth
• 8 ounces yukon gold potatoes, diced
• 2 cups fresh corn kernels (about 4 ears)
• 1 1/2 lbs tilapia fillets, cut into bite-size pieces
• 1 teaspoon finely chopped fresh thyme
• 1 cup half-and-half
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh chives (optional)

Directions

1. 1

   Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.

2. 2

   Add oil & cooking spray to the pan.

3. 3

   Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) and cook until the vegetables just begin to soften, about 2 minutes.

4. 4

   Add broth, potatoes and corn.

5. 5

   Bring to a gentle simmer.

6. 6

   Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.

7. 7

   Stir in tilapia and thyme; return to a gentle simmer.

8. 8

   Cook until the tilapia is cooked through, about 4 minutes more.

9. 9

   Remove from the heat.

10. 10

    Stir in half-and-half, lemon juice and the reserved bacon.

11. 11

    Garnish with chives, if using.