tuna corn cheesy chowder

Name: tuna corn cheesy chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on); 4 cups boiling water; 2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine; 3 tablespoons flour; 2 cups milk (I use no fat); 2 (6 ounce) cans tuna in water, drained.; 1 cup whole kernel frozen sweet corn, thawed; thyme; salt and pepper; 1 pinch white pepper; 1 cup cheddar cheese

Submitted by alAmira

"This is something I came up with when I couldn't find a tuna chowder that I liked. It's good with or without the cheese."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on)
4 cups boiling water
2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine
3 tablespoons flour
2 cups milk (I use no fat)
2 (6 ounce) cans tuna in water, drained.
1 cup whole kernel frozen sweet corn, thawed
thyme
salt and pepper
1 pinch white pepper
1 cup cheddar cheese

directions

Place the potato quarters in boiling water, and cook until soft.
Drain reserving about 1 cup of the water.
Taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.
In separate saucepan, melt the butter.
Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
Pour milk over melted butter, and heat until hot.
Add milk flour slurry and continue to cook until it begins to thicken slightly.
Pour over potatoes.
Add tuna and corn.
Season with thyme, salt and pepper to taste, add small pinch of white pepper.
If you like, you can use more, but it's hotter than black so only a tiny amount is needed.
Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
My husband likes to add a bit of franks brand hot sauce.

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RECIPE SUBMITTED BY

alAmira

United States

Ok. I started learning to cook at age 8. My first teacher was my grandmother, who had been born in 1917 (I was born late in everyone's life), and who taught me the basics the old fashioned way. Hence I'm happy to say I can cook anything, but still I love searching as well as sharing new ideas, while retaining the old tried and true ways with food. As for interests I've too many to list here, but will say most are in the creativity genre. What else is there to say?

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