Prep 10 mins
Cook 50 mins
Inexpensive tuna chowder, easy to tailor to your own tastes.
- 4 liters water
- 5 medium potatoes
- 1 large carrot
- 1⁄2 large onion
- 2 teaspoons black pepper
- 2 tablespoons corn oil
- 2 1⁄2 tablespoons butter
- 1⁄2 tablespoon rum
- 1 tablespoon table salt
- 3 cans starkist chunk light tuna
- 1⁄8 cup flour
- Start by boiling about 8 pints or 4 liters of Water in a pot.
- Peel the Potatoes, the Carrot, and the Onion.
- Throw away the peelings.
- Cut the Onion in half, saving the other half for anything else.
- Slice the Carrot in centimeter strips, then cut each strip in half.
- Cut each Potato into eigths, then cut each strip in half.
- Dice the Onion VERY fine.
- I do this by hand, but a food processor works.
- Add all of the sliced and diced materials to the boiling water.
- After about 3 minutes, reduce heat to medium.
- Add the Salt, Pepper, Corn Oil, Butter, and Rum.
- Stir for a minute.
- Add the three cans of Starkist Tuna, juice and all.
- Add the Flour and stir until it blends.
- Allow mixture to boil for another 10 minutes, stirring once a minute or so.
- Reduce heat to low.
- Add any additional salt or pepper to taste.
- Garlic powder at this stage is not unheard of.
- Stir well after adding any more dry goods.
- The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
- Allow stew to reach desired thickness.
- This may take some time.
- Stir on low heat once in a while.
- Remember, potato based stews WILL thicken somewhat after cooling.
- When desired thickness is reached, remove from heat.
- Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
- Crackers optional.
This was good! I mixed the flour with some of the liquid to blend in without lumps. I also added dried cilantro and not as much salt. White pepper and butter. I added two cans of tuna. I grated 3 medium sized carrots, adds flavor and color. Thanks for posting. I have never put rum in a chowder before but it added flavor.
Hope folks enjoy this. The intent was to make something that used a large chunk of onion, because they're great for you, but didn't taste like just onion. When I saw them melt away like they did, I was pleased. When I tasted the result, I was even more pleased! Optional adds: You can add frozen corn about 2 minutes into the first boiling, if corn is your thing. I liked that varient. You can add frozen peas, but do that later in the process, probably after you've switched to medium heat, for best results. If you like chunkier meaty bits in your chowder, you can pre-cook a chunk of some nice, contrasting fish. Salmon or trout for example. Cube it, then toss it into the stew to warm and blend for the last 15 minutes. Hope folks like it! Bill