It’s creamy and rich but not too heavy. It’s freshly appetizing and so darn healthy. It’s gorgeous and of course, fishy. It’s perfect to comfort your stomach during winter… And, it’s surprisingly easy to make. Seriously.
Total Time
40min
5.0
1 Rating
Author: StreetSmart Kitchen
Servings:
6
Ingredients
•
1
lb
Tilapia Fillets
•
3
cups
Yukon Gold Potatoes
•
2 1/4
cups
Carrots
•
1
bunch
Fresh Cilantro
•
1/2
cup
White Onions
, chopped
•
4
cups
Chicken Broth
•
4
cups
Water
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Old Bay® Seasoning
•
1
Lemon
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
If frozen, thaw Tilapia Fillets (1 lb) and pat dry with a paper towel. Brush fish with Olive Oil (as needed). Sprinkle Salt (to taste) and Ground Black Pepper (to taste) on each fillet.
3.
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
4.
While fish is baking, add Chicken Broth (4 cups) and Water (4 cups) in a large sauce pan and bring to a rapid boil.
5.
Peel and chop Carrots (2 1/4 cups) and Yukon Gold Potatoes (1 lb). Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
6.
Transfer vegetables and just enough broth into a blender, add Fresh Cilantro (1 bunch) and White Onions (1/2 cup).
7.
Blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
8.
Return chowder base into the same sauce pan. Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base. Add Old Bay® Seasoning (to taste) and stir well. Simmer for 5 more minutes over medium heat.
9.
Serve with a squeeze of juice from the Lemon (1). Enjoy!
Nutrition Per Serving
CALORIES
191
FAT
1.4 g
PROTEIN
22.1 g
CARBS
22.9 g
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