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    You are in: Home / Recipes / Blackened Tilapia Seafood Chowder #5FIX Recipe
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    Blackened Tilapia Seafood Chowder #5FIX

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    donnajwolfe@gmail.com's Note:

    5-Ingredient Fix Contest Entry. A delicious, quick and easy fish chowder.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    • 453.59 g tilapia fillet
    • 29.58 ml seafood seasoning (Paul Prudhomme's Magic Seafood Seasoning Blend preferred)
    • 226.79 g bottle clam juice
    • 946.36 ml Simply Potatoes Diced Potatoes with Onion
    • 532.32 ml half-and-half cream

    Directions:

    1. 1
      1. Rinse the fish filets and shake off excess water. Place the seasoning in a dish and press both sides of the fillets into the seasoning. Allow to rest.
    2. 2
      2. Add the clam juice and the Simply Potatoes Diced Potatoes with Onion to a 2 quart saucepan and bring to a simmer.
    3. 3
      3. Brown the filets in a non-stick skillet for 3 minutes per side. Remove them from the skillet and set aside.
    4. 4
      5. Add the half & half to the potato mixture. Heat thoroughly but do not boil. Use a slotted spoon to crush some of the potatoes against the bottom and sides. This will thicken the chowder.
    5. 5
      6. When the chowder thickens, add the fish. Adjust the seasoning by adding more Cajun seafood seasoning or more half & half as needed.

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    Nutritional Facts for Blackened Tilapia Seafood Chowder #5FIX

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.1
     
    Calories from Fat 159
    50%
    Total Fat 17.7 g
    27%
    Saturated Fat 10.4 g
    52%
    Cholesterol 107.1 mg
    35%
    Sodium 320.1 mg
    13%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 2.0 g
    8%
    Protein 27.1 g
    54%

    The following items or measurements are not included:

    seafood seasoning

    Simply Potatoes Diced Potatoes with Onion

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