Cheddar Tuna Chowder
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 cups boiling water, salted
- 1 large potato, peeled and diced
- 1 small onion, chopped
- 1⁄2 cup carrot, diced
- 1 pinch rosemary
- 1 pinch hot pepper sauce
- 1 tablespoon chives or 1 tablespoon green onion, chopped
- 1 (6 1/2 ounce) can tuna, drained
- 1 (8 ounce) can creamed corn
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 3⁄4 lb sharp cheddar cheese, shredded
directions
- Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
- Cover and simmer 10 minutes. Do not drain.
- In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
- Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.
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Reviews
-
This was really, really good! I changed just a few tiny things: I added about 1 1/2 cups extra water, because the roux seemed to really get too thick; added one stalk of celery, diced finely and added to the potatoes and carrots; I left out the rosemary and hot pepper sauce due to finicky small children; and I used an 8-oz. bag of shredded cheddar cheese, which was more than cheesy enough for us. Results -- still basically the same recipe, and cheers and near-applause from the family as they ate it. I will definitely keep this recipe and make it again. Thanks, Mika G.!
RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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