Tuna and Corn Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Dried thyme (1 teaspoon)
• Tuna (2 cans, drained)
• Milk (2 cups)
• Chicken broth (4 cups)
• Corn kernels (2 cups, fresh or frozen)
• Potatoes (2 medium, peeled and diced)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and corn kernels. Stir to combine.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
5. Using a potato masher or the back of a spoon, lightly mash some of the potatoes to thicken the chowder.
6. Stir in the milk, tuna, dried thyme, salt, and pepper. Cook for an additional 5 minutes.
7. Taste and adjust the seasoning if needed.
8. Serve hot, garnished with fresh parsley.