Prep time: 5 minutes | Cook time: 20 minutes | Serves:4
1 (10.75 oz.) can cream of potato soup
1 cup milk
1/2 cup frozen whole-kernel corn
1/4 cup finely chopped green bell pepper
2 tilapia fillets (about 10 oz.). cut into 1-inch pieces
1 Roma (plum) tomato, seeded and finely chopped
2 tbsp. finely chopped green onion
2 turkey bacon slices, crisp-cooked, crumbled
1. In a large saucepan combine soup, milk, corn and bell pepper; bring to a boil. Reduce heat; cover and simmer 5 minutes or until bell pepper is tender. Stir in tilapia; simmer 3 to 5 minutes or until fish flakes easily with a fork.
2. Ladle chowder into 4 soup bowls. Sprinkle with tomato, green onion, and bacon. Serve immediately.
Per serving: 185 calories, 4g fat, 2g saturated fat, 55mg cholesterol, 690mg sodium, 14g carbohydrate, 1g fiber. 21g protein.