Serves 4

Prep time 10 min.

Cook time 20 min.

Ingredients

2 slices bacon, diced

1 cup diced red bell pepper

1 cup sliced celery

½ cup diced onion

1 tsp. dried thyme [or 1 Tbsp. fresh thyme]

2 Tbsps. all-purpose flour

2 cups College Inn® Chicken Broth

2 can (14.75oz.ea.) Del Monte® Cream Style Corn

2 cans (14.5oz.ea.) Del Monte® Diced New Potatoes, drained

⅛ tsp. cayenne pepper, or to taste

12 oz. tilapia [or sea bass or cod or other firm white fish], cut into cubes

2 Tbsps. chopped fresh parsley [or chives], optional

Directions

  1. Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon and set aside.

  2. Cook bell pepper, celery, onion and thyme in bacon drippings, 3 minutes. Stir in flour; cook 2 minutes. Slowly add broth; cook and stir until smooth and slightly thickened.

  3. Add corn, potatoes and cayenne; cook 5 minutes.

  4. Add fish; cook 5 minutes or until fish is opaque inside. Gently stir in cooked bacon and garnish with parsley or chives, if desired.

Try These Other Delicious Recipes

View All Recipes

Grilled Salmon Supper in Foil

Cook Time: 20 min.

View Recipe

Meatball Parmesan Hot Dish

Cook Time: 35 min.

View Recipe

Shepherd’s Pie Hot Dish

Cook Time: 35 min.

View Recipe

Lemon & Herb Fish Skillet

Cook Time: 20 min.

View Recipe

Turkey Enchilada Rice Bake

Cook Time: 30 min.

View Recipe