Talapia, Potato and Corn Chowder, GF

By MaryEllen

Hearty potatoes and corn meld with flaky fish in this filling, tasty chowder.

Ingredients

• Ingredients
• Ingredients
• Ingredients
• 4 4 4-5 ounces bacon (3 thick-cut slices or 4-5 thin slices), chopped
• 4 4 4-5 ounces bacon (3 thick-cut slices or 4-5 thin slices), chopped
• 4 4 4-5 ounces bacon (3 thick-cut slices or 4-5 thin slices), chopped
• 1 1/2 1 1/2 1/2 cups onion, finely chopped
• 1 1/2 1 1/2 1/2 cups onion, finely chopped
• 1 1/2 1 1/2 1/2 cups onion, finely chopped
• 3 3 3 cups red potato, skin-on, diced
• 3 3 3 cups red potato, skin-on, diced
• 3 3 3 cups red potato, skin-on, diced
• 1/4 1/4 1/4 cup GF flour
• 1/4 1/4 1/4 cup GF flour
• 1/4 1/4 1/4 cup GF flour
• 2 1/2 2 1/2 1/2 cups lower-sodium seafood broth*
• 2 1/2 2 1/2 1/2 cups lower-sodium seafood broth*
• 2 1/2 2 1/2 1/2 cups lower-sodium seafood broth*
• 2 2 2 cups whole milk
• 2 2 2 cups whole milk
• 2 2 2 cups whole milk
• 1 1 1 tablespoon fresh thyme, minced
• 1 1 1 tablespoon fresh thyme, minced
• 1 1 1 tablespoon fresh thyme, minced
• 1/2 1/2 1/2 teaspoon ground white pepper
• 1/2 1/2 1/2 teaspoon ground white pepper
• 1/2 1/2 1/2 teaspoon ground white pepper
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 cup frozen sweet corn kernels, thawed
• 1 1 1 cup frozen sweet corn kernels, thawed
• 1 1 1 cup frozen sweet corn kernels, thawed
• 1 1 1-inch pound skinless cod fillets, cut into 1-inch chunks**
• 1 1 1-inch pound skinless cod fillets, cut into 1-inch chunks**
• 1 1 1-inch pound skinless cod fillets, cut into 1-inch chunks**
• Or combination of lower-sodium vegetable broth and clam juice
• Or combination of lower-sodium vegetable broth and clam juice
• Or combination of lower-sodium vegetable broth and clam juice
• Or flounder, halibut or tilapia
• Or flounder, halibut or tilapia
• Or flounder, halibut or tilapia

Details

Servings 6
Adapted from farmflavor.com

Preparation

Step 1

Instructions

In a large Dutch oven or stockpot over medium-high heat, cook bacon pieces until crisp.
Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 3 tablespoons.
Add onions and diced potatoes, sauteing 5 minutes or until onion is tender. Stir frequently.
Add flour and stir constantly, about 1 minute. Stir in broth/juices, reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender. Stir in milk, thyme, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).
Add corn and fish, and cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon just before serving. Serve hot.