This is a print preview of "Tuna and Corn Chowder" recipe.

Tuna and Corn Chowder Recipe
by Renee Bryant

Tuna and Corn Chowder

This is a recipe that will stretch your budget with high protein, low fat tuna. Yes, you can make this chowder more decadent with half and half or whole milk, use chicken or vegetable broth with the fat and add intriguing spices like nutmeg and curry too if you are not looking to cut the fat and sodium. This is a recipe you can play with.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: any type bread

Wine and Drink Pairings: a crisp lager beer

Ingredients

  • 3 T. unsalted butter
  • 1/2 C. chopped onion
  • 3 celery stocks chopped
  • 3 carrots peeled and chopped
  • 3 potatoes peeled and diced
  • 4 C. or 32 oz. low fat, low sodium chicken broth
  • 1 can of corn (do not drain)
  • 2 cans light tuna packed in water, drain and flake
  • 2 T. chopped parsley
  • 1 t. salt and pepper to taste
  • 1 1/2 C. 1% milk

Directions

  1. In a large pot over medium heat, melt butter and then add onions, celery and carrots. Cook until vegetables are soft, about 5 minutes. While vegetables are cooking, peel and dice potatoes. Add potatoes, corn with its liquid and chicken broth. Reduce heat and simmer until the potatoes are cooked, about 15 minutes. Add drained, flaked tuna, parsley, salt and pepper and milk. Serve with fresh bread of your choice.