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

Recipe compliments of the Minnesota Cultivated Wild Rice Council