Saturday, July 7, 2012

Herbed Tuna Chowder

I've been making this creamy soup for years.  The original recipe is from a magazine clipping, tucked in my big binder of good things.  Not sure which magazine.  I have tweaked it to feed my size family.

Herbed Tuna Chowder
1 cube butter or margarine
1 c. chopped celery
4 medium potatoes, peeled and diced
1 medium onion, chopped
Melt butter, add chopped vegetables and cook for 7-8 minutes.  Add:
6 Tbsp. flour (stir this in first, then add liquid)
5 c. water
2 c. heavy cream
cook until potatoes are tender--about 10 min. then add:
2 cans (7 oz. each) tuna, drained
1 tsp. dried dill
1 tsp. dried thyme
2 tsp. salt
pepper to taste
1 tsp. dried parsley flakes
1 c. shredded Jack cheese

Heat through.  Serve with crackers or croutons.

Notes:  You can use a combination of milk and water for the liquid instead of using cream.  You can also use evaporated milk for part of the liquid.

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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

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