Corn and Potato Chowder with Tilapia

Preheat oven to 375 degrees F.

Melt butter in a large saucepan over medium heat. Add in garlic, onion and pepper and cook until tender, about 7 minutes. Add in flour and stir until combined. Slowly add in half and half a few tablespoons at a time, stirring well after each addition, making sure sauce is thick before adding more. Continue until all of the half and half is added. Then gradually add in chicken broth. Stir in corn, potatoes, bacon, salt and pepper and cook, stirring occasionally until potatoes are tender, about 20-25 minutes.

Meanwhile, season tilapia fillets with salt, pepper and lemon juice on a foiled line baking sheet and bake for 14-17 minutes until fish is white and flaky. Remove it from the oven and shred into large pieces.

When potatoes are tender, add cheddar cheese into the soup and stir until cheese is melted.

Pour desired amount of soup into bowls and top with shredded tilapia and serve warm.

Notes:
Soup can be made and served, omitting the tilapia, as a Corn and Potato Chowder.