Tuna Chowder (Fresh and Fast)

This recipe came from the National Fisheries Institute--it is a favorite among them. My family loves it too.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb yellowfin tuna steak, skinned and cubed
• 1 (10 3/4ounce) can chicken broth
• 1  cup water
• 1  cup  diced potato
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄2 cup  chopped carrot
• 1⁄2 cup frozen corn
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1⁄2 cup low-fat milk
• 1  tablespoon  chopped parsley

Directions

1. Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender.
2. Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork.
3. Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.