Tuna Chowder (Fresh and Fast)
This recipe came from the National Fisheries Institute--it is a favorite among them. My family loves it too.
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INGREDIENTS
Nutrition- 1
- 1(10 3/4 ounce) can chicken broth
- 1cup water
- 1cup diced potato
- 1⁄2cup chopped onion
- 1⁄2cup chopped celery
- 1⁄2cup chopped carrot
- 1⁄2cup frozen corn
- 1⁄2teaspoon dried basil
- 1⁄4teaspoon dried thyme
- 1⁄2cup low-fat milk
- 1tablespoon chopped parsley
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DIRECTIONS
- 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.
- 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.
- Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.
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