Prep 10 mins
Cook 20 mins
This is something I came up with when I couldn't find a tuna chowder that I liked. It's good with or without the cheese.
- 2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on)
- 4 cups boiling water
- 2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine
- 3 tablespoons flour
- 2 cups milk (I use no fat)
- 2 (6 ounce) cans tuna in water, drained.
- 1 cup whole kernel frozen sweet corn, thawed
- salt and pepper
- 1 pinch white pepper
- 1 cup cheddar cheese
- Place the potato quarters in boiling water, and cook until soft.
- Drain reserving about 1 cup of the water.
- Taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.
- In separate saucepan, melt the butter.
- Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
- Pour milk over melted butter, and heat until hot.
- Add milk flour slurry and continue to cook until it begins to thicken slightly.
- Pour over potatoes.
- Add tuna and corn.
- Season with thyme, salt and pepper to taste, add small pinch of white pepper.
- If you like, you can use more, but it's hotter than black so only a tiny amount is needed.
- Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
- Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
- My husband likes to add a bit of franks brand hot sauce.