Ingredients
- 2 cups water
- 1/2 teaspoon salt
- 2 medium potatoes , peeled and diced
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 cups shredded sharp cheddar cheese
- 7 ounces canned tuna , drained and flaked (1 can)
- 8 ounces canned creamed corn (1can)
- Few drops Tabasco sauce
- Salt , to taste
- Freshly ground black pepper , to taste
- Green onions , or parsley, chopped, for garnish
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.