Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Coarsely chop parsley Slice celery into ¼" pieces. Peel and chop onion into ¼" dice. Peel husk off corn. Stand cob up, flat side anchored on the cutting board, and slice off kernels. Scrub potato and chop into ½" pieces. Rinse Tilapia fillets and carefully pat dry.

Place Tilapia on the prepared baking sheet. Season both sides with half the paprika (reserving the rest for the chowder) and a pinch of salt and pepper. Place in oven and cook for 10-12 minutes, or until fish is firm and flaky. Place fish on a plate and allow to cool. When cool, use two forks to shred the fish in to ½" pieces and reserve.

Bring a medium pot with 3 cups water to a boil. Add bouillon cubes and whisk until dissolved. Remove from heat. Reserve broth in the pot until ready to use.

In a separate medium pot, warm 2 tsp. olive oil over medium-high heat. Add the onion, celery, potatoes, and corn and sauté for 3-4 minutes, or until the vegetables begin to soften and brown. Remove from heat and slowly mix in the flour until incorporated and the mixture thickens. Season with the remaining paprika.

Place pot with vegetables back on low heat and slowly add the hot broth, stirring constantly to avoid large clumps of flour. Simmer vegetables in broth until tender, about 10 minutes. Remove from heat and slowly stir in the heavy cream. Add shredded Tilapia and half the parsley, reserving some for garnish. Add a pinch of salt and pepper. Warm chowder over low heat until ready to serve.

Ladle chowder into a shallow bowl. Garnish with the remaining parsley and a crack of freshly ground black pepper. If you have some on hand, hot sauce also makes a great accompaniment to this dish.