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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