Recipe for Tuna Chowder With Corn and Cheese
Perfect for dinner on a chilly night, this chowder recipe is flavorful, easy to make and very filling. Add artisan bread for a satisfying meal.
- Serves: 6 persons
- 2cups water
- ½teaspoon salt
- 2medium potatoes (peeled and diced)
- ½cup carrots (diced)
- ½cup celery (chopped)
- ½cup onion (chopped)
- ¼cup butter
- ¼cup flour
- 2cups milk
- 3cups Cheddar cheese (sharp, shredded)
- 1can/7 ounces tuna (drained and flaked)
- 1can/8 ounces corn (cream-style)
- Few drops Tabasco sauce
- Salt and pepper to taste
- Garnish: chopped green onions or parsley
Step 1Put water and about 1 teaspoon of salt into a large saucepan.
Step 2Add the diced potatoes, carrots, celery, and chopped onion.
Step 3Cover and bring to a boil.
Step 4Reduce the heat and simmer for about 10 minutes; remove from heat and set aside.
Step 5Melt the butter in a small stock pot.
Step 6Blend in the flour and stir until smooth.
Step 7Gradually add the milk, stirring constantly. Continue cooking, stirring constantly, until the sauce is smooth and thickened.
Step 8Add the cheddar cheese and stir until it's melted.
Step 9Add the cooked vegetables with their liquid, the tuna, corn, and Tabasco to taste and continue cooking until the chowder is piping hot.
Step 10Add salt and pepper to taste and serve garnished with green onions or parsley, if desired.