Tilapia Chowder With Sage



  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.