This creative main dish twist to hearty corn chowder is ready in only 30 minutes and makes an impressive soup for company or a delicious change of pace for a weeknight family meal.
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
Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon and set aside.
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.
Add corn, potatoes and cayenne; cook 5 minutes.
Add fish; cook 5 minutes or until fish is opaque inside. Gently stir in cooked bacon and garnish with parsley or chives, if desired.