Corn and Tuna Chowder
"Great fall or winter meal with a loaf of crust bread."
Original is 4-6 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
2 Reviews
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