Preheat oven to 350 degrees F (180 degrees C).
If frozen, thaw
Tilapia Fillets (1 lb)
and pat dry with a paper towel. Brush fish with
Olive Oil (as needed)
Salt (to taste)
Ground Black Pepper (to taste)
on each fillet.
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
While fish is baking, add
Chicken Broth (4 cups)
Water (4 cups)
in a large sauce pan and bring to a rapid boil.
Peel and chop
Carrots (2 1/4 cups)
Yukon Gold Potatoes (3 cups)
. Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
Transfer vegetables and just enough broth into a blender, add
Fresh Cilantro (1 bunch)
White Onions (1/2 cup)
Blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
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.
Serve with a squeeze of juice from the