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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. We made this soup and it was delicious. Ingredients:
2 ounces bacon (about 2 slices) |
1 teaspoon canola oil |
1 stalk celery, diced |
1 leek, white part only, halved lengthwise, rinsed and thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 pinch crushed red pepper flakes (optional) |
4 cups reduced-sodium chicken broth |
8 ounces yukon gold potatoes, diced |
2 cups fresh corn kernels (about 4 ears) |
1 1/2 lbs tilapia fillets, cut into bite-size pieces |
1 teaspoon finely chopped fresh thyme |
1 cup half-and-half |
2 teaspoons lemon juice |
2 tablespoons chopped fresh chives (optional) |
Directions:
1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes; drain on paper towels.
2. Add oil & cooking spray to the pan.
3. Add celery, leek, onion, mushrooms, salt, black pepper, pinch of crushed red pepper flakes(if using) and cook until the vegetables just begin to soften, about 2 minutes.
4. Add broth, potatoes and corn.
5. Bring to a gentle simmer.
6. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.
7. Stir in tilapia and thyme; return to a gentle simmer.
8. Cook until the tilapia is cooked through, about 4 minutes more.
9. Remove from the heat.
10. Stir in half-and-half, lemon juice and the reserved bacon.
11. Garnish with chives, if using.
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