Meal Kit

Roasted Tilapia and Sweet Corn Chowder

With Smoked Paprika and Russet Potatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Fish (Tilapia), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Few things signal the arrival of summer like a creamy, bright bowl of corn chowder. This customer favorite combines seasonal sweet corn, flaky roasted Tilapia, freshly cracked black pepper, and a touch of cream and smoked paprika to make this a chowder to remember. Pair with a cold beer and make this your first patio meal of the season.

In Your Box (serves 2)

  • 1 Ear of Corn
  • Info
    12 oz. Tilapia Fillets
  • 1 Russet Potatoes
  • 1 Yellow Onion
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 2 Celery Stalks
  • Info
    1 oz. Flour
  • 2 tsp. Smoked Paprika
  • 2 Flat Leaf Parsley
  • 2 Vegetable Bouillon Cube

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pots

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop parsley Slice celery into ¼" pieces. Peel and chop onion into ¼" dice. Peel husk off corn. Stand cob up, flat side anchored on the cutting board, and slice off kernels. Scrub potato and chop into ½" pieces. Rinse Tilapia fillets and carefully pat dry.

  2. 2

    Roast the Fish

    Place Tilapia on the prepared baking sheet. Season both sides with half the paprika (reserving the rest for the chowder) and a pinch of salt and pepper. Place in oven and cook for 10-12 minutes, or until fish is firm and flaky. Place fish on a plate and allow to cool. When cool, use two forks to shred the fish in to ½" pieces and reserve.

  3. 3

    Prepare the Broth

    Bring a medium pot with 3 cups water to a boil. Add bouillon cubes and whisk until dissolved. Remove from heat. Reserve broth in the pot until ready to use.

  4. 4

    Sauté the Vegetables

    In a separate medium pot, warm 2 tsp. olive oil over medium-high heat. Add the onion, celery, potatoes, and corn and sauté for 3-4 minutes, or until the vegetables begin to soften and brown. Remove from heat and slowly mix in the flour until incorporated and the mixture thickens. Season with the remaining paprika.

  5. 5

    Combine and Simmer the Chowder

    Place pot with vegetables back on low heat and slowly add the hot broth, stirring constantly to avoid large clumps of flour. Simmer vegetables in broth until tender, about 10 minutes. Remove from heat and slowly stir in the heavy cream. Add shredded Tilapia and half the parsley, reserving some for garnish. Add a pinch of salt and pepper. Warm chowder over low heat until ready to serve.

  6. 6

    Plate the Dish

    Ladle chowder into a shallow bowl. Garnish with the remaining parsley and a crack of freshly ground black pepper. If you have some on hand, hot sauce also makes a great accompaniment to this dish.

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