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Tilapia Chowder With Sage

Ingredients

• 2 small carrots, peeled
• 1 medium onion, quartered
• 1 stalk celery
• 1 medium zucchini, halved lengthwise
• 3 tablespoons butter
• 3 14-ounce cans reduced-sodium chicken broth
• 1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 pounds tilapia fillets, cut into 2-inch pieces
• 3 tablespoons chopped sage
• 1 tablespoon lemon or lime juice
• 1/2 cup sour cream
• Snipped sage (optional)

Directions

1. Thinly slice the carrots, onion, celery, and zucchini.
2. In a Dutch oven cook carrots, onion, and celery in hot butter over medium heat for 4 minutes.
3. Add broth, undrained tomatoes, salt, and pepper.
4. Cover and bring to boiling.
5. Add tilapia, zucchini, and sage.
6. Return to boiling, reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally.
7. Stir in lemon juice.
8. Top each serving with dollop of sour cream.
9. Sprinkle with sage.

Attribution