Basic Tuna Chowder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by boiling about 8 pints or 4 liters of Water in a pot.
  • Peel the Potatoes, the Carrot, and the Onion.
  • Throw away the peelings.
  • Cut the Onion in half, saving the other half for anything else.
  • Slice the Carrot in centimeter strips, then cut each strip in half.
  • Cut each Potato into eigths, then cut each strip in half.
  • Dice the Onion VERY fine.
  • I do this by hand, but a food processor works.
  • Add all of the sliced and diced materials to the boiling water.
  • After about 3 minutes, reduce heat to medium.
  • Add the Salt, Pepper, Corn Oil, Butter, and Rum.
  • Stir for a minute.
  • Add the three cans of Starkist Tuna, juice and all.
  • Add the Flour and stir until it blends.
  • Allow mixture to boil for another 10 minutes, stirring once a minute or so.
  • Reduce heat to low.
  • Add any additional salt or pepper to taste.
  • Garlic powder at this stage is not unheard of.
  • Stir well after adding any more dry goods.
  • The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
  • Allow stew to reach desired thickness.
  • This may take some time.
  • Stir on low heat once in a while.
  • Remember, potato based stews WILL thicken somewhat after cooling.
  • When desired thickness is reached, remove from heat.
  • Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
  • Crackers optional.
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