Slow cooker creamy tilapia chowder
Fat-free reduced sodium chicken broth
4 rib(s), medium, thinly sliced
Uncooked red potato(es)
1 medium, diced
1 small, yellow, chopped
Frozen corn kernels
Crisp cooked bacon
2 slice(s), drained
Freshly grated nutmeg
Uncooked tilapia fillet(s)
1 pound(s), skinless, cut into 2-inch pieces
Heavy whipping cream
- Mix broth, celery, potato, onion and corn in a 4- to 6-quart slow cooker. Crumble in bacon, then stir in garlic, thyme and nutmeg. Cover and cook on low for 5 hours. The mixture can now be left on keep-warm setting for up to 3 hours.
- Gently stir in fish, turn cooker to high, cover, and cook for 20 minutes. Stir in cream just before serving.
- Serving size: About 1 3/4 cups