2 tablespoons extra virgin olive oil
1 cup onions, diced
1/8 teaspoon ground pepper
1 teaspoon salt
2 cups water or low sodium chicken broth
2-3 medium size red potatoes, ½ inch pieces
2 ears of corn or 15 oz. can rinsed and drained
1 – 15 oz. can creamed corn
1 – 12 oz. can fat free evaporated milk
¼ teaspoon ground coriander, optional
½ teaspoon dried oregano
½ teaspoon dried thyme leaves
1 bay leaf
1 lb. tilapia or tuna , cut into 1-inch chunks
½ lime, squeezed
Crusty bread for dipping
In a large pot, heat olive oil and cook onions until lightly caramelized.
Add spices – oregano, thyme, coriander, salt and pepper. Mix well.
Add potatoes, water, bay leaf and bring to a boil. Then reduce heat to a simmer, cover and cook for an additional 10 minutes or until potatoes are fork tender.
While potatoes are cooking, prepare your fish. Cut into 1-inch pieces. Sprinkle salt and add lime juice. Set aside.
Add milk, corn and creamed corn to the potatoes. Mix until heated throughout.
Lastly, add tilapia and cook for about 5 minutes. Sauce will continue to thicken.
Discard bay leaf before serving. Serve with crusty bread for dipping.
Learn how to make tilapia corn chowder.