Preparation Instructions

COOK RICE: In a medium saucepan over high heat, bring 1 1/2 cups water and butter to a boil. Add the rice and a pinch of salt. Cover, reduce the heat to low, and simmer 45 to 50 minutes, or until the liquid is absorbed.

START SOUP: While the rice is cooking, in large saucepan over medium-high heat, add the chopped bacon and cook 5 minutes or until browned and crisp.

Remove the bacon to paper towels to drain and pour off all but 1 tablespoon bacon drippings from the pan. (Save the bacon to sprinkle on top for serving.)

Add the onion, celery, and garlic to the drippings in the pan and cook 5 minutes over medium heat until tender. Add the broth, cream, corn, and potatoes.

Simmer 15 minutes or until the potatoes are tender.

COOK FISH: While soup is simmering, cook fish. Cook Morey’s Tilapia Seasoned Grill used the baking method). Flake into large pieces.

FINISH SOUP: Add the parsley, thyme, lemon juice, and fish to soup. Gently stir in the cooked rice. Season to taste with salt and pepper.

TO SERVE: Divide the chowder evenly between serving bowls. Sprinkle with the cooked bacon and garnish with additional fresh thyme and parsley. Serve with crusty bread for dipping.

PRO TIP: Add a splash of dry sherry to the soup before serving.

Ingredients

  • 2 Morey’s Tilapia Seasoned Grill
  • 1 1/2 cups water
  • 1 Tbsp. butter
  • 1/2 cup wild rice
  • 4 slices bacon, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup corn kernels (from about 2 ears of corn)
  • 1 cup cubed Yukon Gold potatoes
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. fresh thyme leaves, plus more for garnish
  • 1 Tbsp. lemon juice
  • Crusty bread for serving (optional)

Prep Time
1 hour 15 minutes

Serving Size
2-4

Additional Product Options

You can also use:
Wild Cod Butter & Herb

Drink Pairings

Pinot Grigio

Sherry

Brown Ale

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