This light soup is a great way to slip fresh corn (and tilapia, of course!)
into your late-summer menu.
Make it a meal: Enjoy with a mixed green salad and oyster crackers.
Drain on paper towels.
Add oil to the pan.
Add broth, potatoes and corn.
Bring to a gentle simmer.
Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes.
Stir in tilapia and thyme; return to a gentle simmer.
Cook until the tilapia is cooked through, about 4 minutes more.
Remove from the heat.
Stir in half-and-half, lemon juice and the reserved bacon.
Garnish with chives, if using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
