Manhattan Fish & Wild Rice Chowder

    4 strips thick-cut bacon, cut into 1/2–inch pieces
    1 large onion, finely chopped
    2 medium carrots, peeled and thinly sliced
    1/2 tsp thyme
    1 can (28 oz) diced tomatoes
    4 cups Swanson® Chicken Broth
    2 cups cooked wild rice
    1 pkg (12 oz) Morey's® Marinated Tilapia Fillets, cut into 2–inch pieces
    salt and pepper, to taste
    1 tbsp chopped cilantro

In large saucepan, cook bacon until brown and crisp. Add onion, carrots and thyme; saute until vegetables are softened. Stir in tomatoes, and broth; bring to boil. Reduce heat to simmer; add wild rice and tilapia. Cover and cook until fish is flaky. Season with salt and pepper. Sprinkle with cilantro.

Tip: Add extra broth or white wine if soup thickens.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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