Corn, Potato and Tuna Chowder from the Public Health Cookbook—original source of recipe, taken from government resource in the public domain
- Cook Time: 40 minutes
- Serves: 6
- 2 tablespoons vegetable oil
- ¾ cup onion, chopped
- ¾ cup celery, sliced
- 3 large potatoes, scrubbed and diced
- 2½ cups water
- ¼ teaspoon black pepper
- 2 tablespoon flour
- 3 cups low fat milk
- 1 x 6-ounce can of (water-packed) tuna fish, drained
- 2 cups fresh or frozen corn kernels
- Heat oil in a large saucepan over medium-high heat. Add onion and celery and cook until onion is softened.
- Add potatoes, water and pepper. Raise heat until water boils then reduce to medium heat.
- Allow potatoes to soften (about 15 – 20 minutes)
- In a medium bowl, mix flour and 2 tablespoons of the milk to make a smooth paste.
- Stir in the rest of the milk until combined then pour into potato mixture.
- Stir in corn, cover and simmer on medium heat for about 10 minutes then stir in tuna and serve.