Cheddar Tuna Chowder

READY IN: 25mins
Recipe by Mika G.

Great for those cold winter evenings.

Top Review by Susiecat too

This was really, really good! I changed just a few tiny things: I added about 1 1/2 cups extra water, because the roux seemed to really get too thick; added one stalk of celery, diced finely and added to the potatoes and carrots; I left out the rosemary and hot pepper sauce due to finicky small children; and I used an 8-oz. bag of shredded cheddar cheese, which was more than cheesy enough for us. Results -- still basically the same recipe, and cheers and near-applause from the family as they ate it. I will definitely keep this recipe and make it again. Thanks, Mika G.!

Ingredients Nutrition


  1. Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
  2. Cover and simmer 10 minutes. Do not drain.
  3. In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
  4. Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a