Free Recipe Tuna Vegetable Chowder
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Tuna Vegetable Chowder Recipe
2 ts Margarine – Becel Light
1 md Onion – chopped
1 Clove garlic – minced
1 c Carrots – diced
1 c Celery – chopped
3 c Potatoes – diced
1-1/2 ts Knorr Chicken Stock
1-1/2 c Water
2 tb Fresh dill – chopped
1-1/2 ts Lemon rind – grated
1 cn Tuna in water – (6.5 Oz.)
1-1/2 c Skim milk
1 c Corn – frozen
1 c Peas – frozen
1/4 ts Salt
1/4 ts Pepper
Tuna Vegetable Chowder Preparation
In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings. NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving – Calories 144.4, Total Fat 1.6g. 9.8%CFF Posted to MC-Recipe Digest V1 #156
Cooking Temperature:
Recipe Serves: 6
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