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.
2 ounces bacon, (about 2 slices)
1 teaspoon neutral oil, such as canola or avocado
1 stalk celery, diced
1 leek, white part only, halved lengthwise, rinsed and thinly sliced
½ teaspoon salt
½ teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
8 ounces Yukon Gold potatoes, diced
2 cups fresh corn kernels, (about 4 ears)
1 ½ pounds tilapia fillets, cut into bite-size pieces
1 teaspoon finely chopped fresh thyme
1 cup half-and-half
2 teaspoons lemon juice
2 tablespoons chopped fresh chives, (optional)
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