Tuna Rice Chowder
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 (7 ounce) can tuna, drained and flaked
- 3⁄4 cup diced celery
- 1⁄3 cup chopped onion
- 1 medium garlic clove, minced
- 1 (9 ounce) package frozen cut green beans
- 1 (8 3/4 ounce) can whole kernel corn
- 1⁄2 cup cooked rice
- 1⁄4 teaspoon dried thyme
- chopped parsley, to taste
directions
- In saucepan, combine all ingredients. Bring to boil. Reduce heat.
- Simmer, covered, 15 minutes. Garnish with chopped parsley.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!