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Creamy Tuna and Corn Chowder
Indulge in the comforting warmth of our Creamy Tuna and Corn Chowder. Brimming with the heartiness of fresh corn kernels and chunks of tuna, this chowder is steeped in a rich, creamy broth. It's a delicious nod to New England culinary tradition, tweaked with the unique addition of tuna, making it a satisfying meal that will leave you craving more.
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
- Melt the butter in a large pot over medium heat.
- Sauté the diced onion and minced garlic in the butter until the onion becomes translucent, this should take about 5 minutes.
- Add the diced potatoes and corn kernels to the pot, stirring to combine with the onion and garlic.
- 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.
- To thicken the chowder, lightly mash some of the potatoes directly in the pot using a potato masher or the back of a spoon.
- Stir in the milk, drained tuna, dried thyme, salt, and pepper. Let the chowder cook for an additional 5 minutes.
- Taste the chowder and adjust the seasoning if needed.
- Serve hot, garnishing each bowl with a sprinkle of fresh chopped parsley.
Tips
- For a dairy-free version, replace the milk with a non-dairy milk like almond or oat milk.
- For a thicker chowder, you could mix a tablespoon of cornstarch with cold water and add it to the soup before the final simmer.
- You could add some shredded cheddar cheese on top for an extra layer of flavor.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 370 Fat: 12g Carbs: 45g Protein: 20g Sodium: 700mg Sugar: 10g
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