How to make it

  • Preheat oven to 375
  • Put tilapia on a foil lined baking sheet and season w/ salt, pepper, and lemon juice
  • Bake at 375 for 15-20 minutes, until opaque and flakey
  • Flake fish with a fork and set aside
  • In a large pot, melt the butter over medium heat
  • Add onions, peppers, and garlic and a few pinches of salt
  • Sweat the veggies until translucent and soft (~7minutes)
  • Add in the flour slowly and stir to combine
  • Slowly add the half and half and stir vigorously
  • Slowly add the chicken stock and stir to combine
  • Let the mixture heat up, but don't let it come to a boil
  • Add in the potatoes, corn, and crumbled bacon.
  • Cook while stirring occassional for 20-25 minutes, until the potatoes are tender
  • OPTIONAL: Hit the mixture with a submersion blender if you want a smoother texture. But don't over blend.
  • Add in the cheese a handful at a time and stir until melted
  • Season with salt, pepper to taste
  • Ladle out the chowder into bowls, and top with the flaked fish
  • NOTE:
  • You can use any fish or even crab or shrimp.
  • The chowder tastes great on its own if you prefer.
  • Seasoned oyster crackers make a great addition as well.
  • You can double the recipe to feed a crowd.

Reviews & Comments 1

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  • 22566 7 years ago
    Where have you been?
    Very nice resurface fish. :o)
    The cubanella...a pepper with a contrast,or,red...enough said.
    ~and ~
    The itty bitty oyster much more fun then the crushed saltines,at least the oyster crackers keep their nice round shape :o)
    Hope all is well.
    Kind Regards
    Was this review helpful? Yes Flag

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