Corn Cobpotato Tuna Chowder Recipes

Steps:

• 1. Saute onion & celery in olive oil until soft.
• 2. Add potatoes, broth & pepper.
• 3. Heat to boiling then simmer, covered until potatoes are tender.
• 4. Mix flour with a small amount of milk then add remaining milk.
• 5. Slowly stir into soup mixture along with the corn.
• 6. Cook until slightly thickened.
• 7. Stir in tuna.
• 8. Serve with cheddar cheese, crumbled bacon and saltine crackers.

Steps:

• Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
• Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.

Steps:

• 1. Combine oil, onion & celery in a saucepan. Cook slowly until onion is soft. Add potatoes, and water. Heat to boiling. Cook on medium heat until potatoes are soft...about 15 minutes.
• 2. Mix flour and a small amount of milk to make a smooth paste. Add remaining milk. Slowly stir in fresh corn niblets or can corn and milk and flour mixture. Now is the time to add the corn cobs, from the fresh corn. Cut them up into 2 inch lengths. Cook over medium heat until slightly thickened, stirring frequently. Salt and pepper...if you want.
• 3. Add canned, drained tuna gently. (or salmon).... Heat to serve. This picture is without the cobs. Serve with two corn cobs on top of the soup, and a dab of butter. Chopped green onion or parsley,sprinkled in each bowl. My niece liked to suck on the cooked cobs with a bit of butter!....Delish!!!

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Steps:

• Combine onion, potato and water. Bring to a boil, and boil covered 10 minutes or until onion and potato are tender.
• Add tuna, milk, creamed corn, black pepper and cayenne, if using, and heat through. Do not boil.

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Steps:

• Melt butter in a medium saucepan, add celery, onion and carrots.
• Saute over medium high heat for 5 minutes.
• Reduce heat to low, add flour and thyme, cook and stir 2 minutes.
• Add corn, milk, tuna and clam juice, increase heat to medium high stirring constantly until mixture reaches a simmer.
• Reduce heat to low, add salt and pepper, and gently simmer until vegetables are tender, adding more milk or clam juice if necessary.