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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