Preheat oven to 350 degrees F (180 degrees C).
If frozen, thaw Tilapia Fillet (1 pound) and pat dry with a paper towel. Brush fish with Olive Oil (to taste) Sprinkle Salt and 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 cup) and Water (4 cup) in a large sauce pan and bring to a rapid boil.
Peel and chop Carrot (12 ounce) and Yukon Gold Potato (1 pound). 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) and White Onion (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 Lemon (1). Enjoy!