Corn Potato 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:

• 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:

• 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:

• 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:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

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.