Slow cooker creamy tilapia chowder
3
Points®
Total time: 5 hr 25 min • Prep: 5 min • Cook: 5 hr 20 min • Serves: 4 • Difficulty: Easy
This hearty chowder requires 5 quick minutes or easy knife work to be ready for a full day of slow cooking. Using the slow cooker builds a complex, layered base for the stew. The addition of bacon creates a rich smokiness that compliments the delicate nature of the tilapia. If you do not enjoy nutmeg, it can easily be omitted without damaging the flavor of the dish. Add the fish and cream when you come home from your day, being sure to plan for the 20 minutes of HIGH temperature cook time on the fish. For a flavor twist, substitute 1 trimmed, chopped, large fennel bulb for the celery. A light butter lettuce salad with a simple vinaigrette is the ideal accompaniment to this chowder.
Ingredients
Fat-free reduced sodium chicken broth
4 cup(s)
Celery
4 rib(s), medium, thinly sliced
Uncooked red potato
1 medium, diced
Uncooked onion
1 small, yellow, chopped
Frozen corn
½ cup(s)
Crisp cooked bacon
2 slice(s), drained
Jarred minced garlic
1 tsp
Dried thyme
½ tsp
Freshly grated nutmeg
¼ tsp
Uncooked tilapia fillet
1 pound(s), skinless, cut into 2-inch pieces
Heavy whipping cream
2 Tbsp
Instructions
1
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.
2
Gently stir in fish, turn cooker to high, cover, and cook for 20 minutes. Stir in cream just before serving.
3
Serving size: About 1 3/4 cups
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