Creamy Tuna and Corn Chowder

Ingredients

Fresh parsley

a handful, chopped for garnishing

Salt and pepper

to taste

Dried thyme

1 teaspoon

Tuna

2 cans (5 oz each), drained

Milk

2 cups

Chicken broth

4 cups

Corn kernels

2 cups, fresh or frozen

Potatoes

2 large, peeled and diced

Garlic

2 cloves, minced

Onion

1 medium, diced

Butter

2 tablespoons

Instructions

1. Melt the butter in a large pot over medium heat.
2. Sauté the diced onion and minced garlic in the butter until the onion becomes translucent, this should take about 5 minutes.
3. Add the diced potatoes and corn kernels to the pot, stirring to combine with the onion and garlic.
4. Pour in the chicken broth and increase heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
5. To thicken the chowder, lightly mash some of the potatoes directly in the pot using a potato masher or the back of a spoon.
6. Stir in the milk, drained tuna, dried thyme, salt, and pepper. Let the chowder cook for an additional 5 minutes.
7. Taste the chowder and adjust the seasoning if needed.
8. Serve hot, garnishing each bowl with a sprinkle of fresh chopped parsley.