Prep time 10 min.

Cook time 20 min.


2 strips bacon, diced

1 cup diced red bell pepper

1 cup diced celery

1/2 cup diced onion

1 tsp. dried thyme

2 Tbsp. flour

2 cups College Inn® Chicken Broth

2 cans (14.75 oz. each) Del Monte® Cream Style Corn

1 can (14.5 oz.) Del Monte® Diced New Potatoes, drained

1/8 to 1/4 tsp. cayenne, to taste

8 to 12 oz. tilapia, sea bass, cod or other firm white fish, cut into cubes

2 Tbsp. chopped parsley or chives, optional


  1. Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon and set aside.

  2. Cook bell pepper, celery, onion and thyme in bacon drippings, 3 minutes. Stir in flour; cook 2 minutes. Slowly add broth; cook and stir until smooth and slightly thickened.

  3. Add corn, potatoes and cayenne; cook 5 minutes.

  4. Add fish; cook 5 minutes or until fish is opaque inside. Gently stir in cooked bacon and garnish with parsley or chives, if desired.

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