Corn and Tuna Chowder

Prep Time
Cook Time
Ready In

Recipe: #41560

September 04, 2023

"Great fall or winter meal with a loaf of crust bread."

Original is 4-6 servings


  • Serving Size: 1 (611.1 g)
  • Calories 654.2
  • Total Fat - 35.2 g
  • Saturated Fat - 20.1 g
  • Cholesterol - 105.8 mg
  • Sodium - 1287.2 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 5.1 g
  • Sugars - 10.3 g
  • Protein - 42.7 g
  • Calcium - 944.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Put water and about 1 teaspoon of salt into a large saucepan.

Step 2

Add the diced potatoes, carrots, celery, and chopped onion. Cover and bring to a boil.

Step 3

Reduce the heat and simmer for about 10 minutes; remove from heat and set aside.

Step 4

Melt the butter in a small stock pot. Blend in the flour and stir until smooth.

Step 5

Gradually add the milk, stirring constantly. Continue cooking, stirring constantly, until the sauce is smooth and thickened.

Step 6

Add the cheddar cheese and stir until it's melted.

Step 7

Add the cooked vegetables with their liquid, the tuna, corn, and Tabasco to taste and continue cooking until the chowder is hot.

Step 8

Add salt and pepper to taste and serve garnished with green onions or parsley, if desired.


No special items needed.

1 Reviews


I made this using sweet white rice flour in lieu if the all-purpose flour due to a gluten allergy and it worked great. This is a hearty tasty soup I will be making often.


review by:
(24 Sep 2023)

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