Tilapia Corn Chowder
Dive into a bowl of creamy, soul-warming Tilapia Corn Chowder, a hearty delight that blends tender, flaky pan-seared tilapia with the sweetness of corn and the comforting flavors of potatoes, carrots, and celery. This one-pot wonder showcases a velvety base made richer with heavy cream and elevated by aromatic garlic, onions, and a hint of fresh parsley. Perfect for quick weeknight meals or special family dinners, this chowder comes together in just 45 minutes and balances wholesome ingredients with satisfying textures. Whether you're craving a cozy seafood dish or looking for a nourishing new favorite, this tilapia corn chowder will quickly become a staple in your recipe collection.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 pieces Celery stalks, diced
- 2 medium Carrots, diced
- 3 cloves Garlic cloves, minced
- 1 large Russet potato, peeled and diced
- 2 cups Frozen corn kernels
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat 2 tablespoons of butter and olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots to the pot. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potato, corn kernels, and chicken or vegetable broth. Stir to combine.
Add the bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes until the potatoes are tender.
While the chowder is simmering, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Season the tilapia fillets with a sprinkle of salt and pepper, then pan-sear for 3-4 minutes per side until the fish is cooked through and flakes easily. Remove from heat and set aside.
After the potatoes are tender, use an immersion blender to blend a portion of the chowder, leaving some chunks for texture. Alternatively, transfer about 2 cups to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and bring the chowder back to a gentle simmer. Adjust seasoning with more salt and pepper if needed.
Flake the cooked tilapia into bite-sized pieces and gently fold it into the chowder.
Remove the bay leaf, garnish the chowder with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 39.3 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4617 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
