“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! **However, the recipe said it was low in calories 288 and when zaar figured it out it came to be 324** Now, the question is - which one is right? Posted on August 13, 2008”
READY IN:
45mins
YIELD:
6 bowls
UNITS:
Metric

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: