Tuna Chowder Recipes

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.

Steps:

• 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.

Steps:

• Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender.
• Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens.
• Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes.
• Garnish bowls of soup with chopped parsley.

Steps:

• 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.

Steps:

• Start by boiling about 8 pints or 4 liters of Water in a pot.
• Peel the Potatoes, the Carrot, and the Onion.
• Throw away the peelings.
• Cut the Onion in half, saving the other half for anything else.
• Slice the Carrot in centimeter strips, then cut each strip in half.
• Cut each Potato into eigths, then cut each strip in half.
• Dice the Onion VERY fine.
• I do this by hand, but a food processor works.
• Add all of the sliced and diced materials to the boiling water.
• After about 3 minutes, reduce heat to medium.
• Add the Salt, Pepper, Corn Oil, Butter, and Rum.
• Stir for a minute.
• Add the three cans of Starkist Tuna, juice and all.
• Add the Flour and stir until it blends.
• Allow mixture to boil for another 10 minutes, stirring once a minute or so.
• Reduce heat to low.
• Add any additional salt or pepper to taste.
• Garlic powder at this stage is not unheard of.
• Stir well after adding any more dry goods.
• The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
• Allow stew to reach desired thickness.
• This may take some time.
• Stir on low heat once in a while.
• Remember, potato based stews WILL thicken somewhat after cooling.
• When desired thickness is reached, remove from heat.
• Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
• Crackers optional.

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
• Add cheese and tuna; heat, stirring gently, until cheese is melted.