Imagine a bowl of pure comfort that combines the sweetness of corn, the heartiness of potatoes, and the delicate flavor of perfectly cooked tilapia - all in one magical dish! This Corn and Potato Chowder isn't just another soup; it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family begging for seconds. Whether you're looking for a quick weeknight dinner or a soul-warming meal that impresses, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 2 tilapia fillets
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Begin by preparing your ingredients. Rinse the tilapia fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- Peel and dice the medium potatoes into small cubes. Chop the onion finely and set both aside. If using fresh corn, cut the kernels off the cob; if using frozen or canned corn, measure out 2 cups and set aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir to combine with the onions. Cook for an additional 5 minutes, stirring occasionally to prevent sticking.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 15 minutes, or until the potatoes are tender.
- After the potatoes are tender, add the corn kernels to the pot and stir in the milk. Allow the chowder to simmer for another 5 minutes to heat through.
- While the chowder is simmering, heat a non-stick skillet over medium-high heat. Add a little olive oil to the skillet and once hot, carefully place the seasoned tilapia fillets in the pan.
- Cook the tilapia for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let it rest for a minute.
- Once the chowder is ready, taste and adjust the seasoning with additional salt and pepper if necessary. Using a ladle, serve the chowder into bowls.
- Flake the cooked tilapia fillets and place pieces on top of each bowl of chowder. Garnish with freshly chopped chives for a burst of color and flavor.
- Enjoy your delicious Corn and Potato Chowder with Tilapia hot, paired with crusty bread if desired!
Tips
- For the freshest flavor, use fresh corn kernels when in season. If unavailable, high-quality frozen corn works wonderfully.
- Pat the tilapia fillets completely dry before seasoning to ensure a perfect sear and prevent steaming.
- Don't rush the potato cooking process - letting them simmer ensures a creamy, tender texture.
- Use whole milk or even half-and-half for an extra rich and luxurious chowder.
- For added depth of flavor, consider adding a pinch of smoked paprika or a dash of fresh thyme to the broth.
- If the chowder becomes too thick, thin it out with a little extra vegetable broth or milk.
- For a gluten-free version, ensure your broth is certified gluten-free and skip any bread accompaniments.
- Leftovers can be stored in the refrigerator for 2-3 days - the flavors will continue to develop and become even more delicious!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 20g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
