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    You are in: Home / Recipes / tuna corn cheesy chowder Recipe
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    tuna corn cheesy chowder

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    alAmira's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the potato quarters in boiling water, and cook until soft.
    2. 2
      Drain reserving about 1 cup of the water.
    3. 3
      Taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.
    4. 4
      In separate saucepan, melt the butter.
    5. 5
      Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
    6. 6
      Pour milk over melted butter, and heat until hot.
    7. 7
      Add milk flour slurry and continue to cook until it begins to thicken slightly.
    8. 8
      Pour over potatoes.
    9. 9
      Add tuna and corn.
    10. 10
      Season with thyme, salt and pepper to taste, add small pinch of white pepper.
    11. 11
      If you like, you can use more, but it's hotter than black so only a tiny amount is needed.
    12. 12
      Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
    13. 13
      Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
    14. 14
      My husband likes to add a bit of franks brand hot sauce.

    Ratings & Reviews:

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    Nutritional Facts for tuna corn cheesy chowder

    Serving Size: 1 (663 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.5
     
    Calories from Fat 204
    41%
    Total Fat 22.7 g
    34%
    Saturated Fat 13.1 g
    65%
    Cholesterol 99.4 mg
    33%
    Sodium 584.9 mg
    24%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.3 g
    9%
    Protein 36.1 g
    72%

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