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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council