This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.
bacon, (about 2 slices)
leek , white part only, halved lengthwise, rinsed and thinly sliced
freshly ground pepper
reduced-sodium chicken broth
Yukon Gold potatoes, diced
fresh corn kernels, (about 4 ears)
tilapia fillets, cut into bite-size pieces
finely chopped fresh thyme
chopped fresh chives, (optional)
and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia
and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
Stir in half-and-half, lemon juice
and the reserved bacon. Garnish with chives, if using.
Calories 288, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Cholesterol 78 mg, Sodium 453 mg, Carbohydrate 21 g, Fiber 2 g, Protein 31 g, Potassium 598 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 1.5,Lean Meat 3,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet