Serves 4

Prep time 10 min.

Cook time 20 min.


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


  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.

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