Tilapia Corn Chowder Recipe

Ingredients: 2 tablespoons extra virgin olive oil 1 cup onions, diced 1/8 teaspoon ground pepper 1 teaspoon salt 2 cups water or low sodium chicken broth 2-3 medium size red potatoes, ½ inch pieces 2 ears of corn or 15 oz. can rinsed and drained 1 – 15 oz. can creamed corn 1 – 12 oz. can fat free evaporated milk ¼ teaspoon ground coriander, optional ½ teaspoon dried oregano ½ teaspoon dried thyme leaves 1 bay leaf 1 lb. tilapia or tuna , cut into 1-inch chunks ½ lime, squeezed Crusty bread for dipping

Step 1: In a large pot, heat olive oil and cook onions until lightly caramelized.

Step 2: Add spices – oregano, thyme, coriander, salt and pepper. Mix well.

Step 3: Add potatoes, water, bay leaf and bring to a boil. Then reduce heat to a simmer, cover and cook for an additional 10 minutes or until potatoes are fork tender.

Step 4: While potatoes are cooking, prepare your fish. Cut into 1-inch pieces. Sprinkle salt and add lime juice. Set aside. (Elizabeth Carrion/Mi Cocina)

Step 5: Add milk, corn and creamed corn to the potatoes. Mix until heated throughout.

Step 6: Lastly, add tilapia and cook for about 5 minutes. Sauce will continue to thicken.

Step 7: Discard bay leaf before serving. Serve with crusty bread for dipping.