Tuna Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, celery, and carrots, and cook until softened.
• STEP 2.Add garlic and cook for another minute until fragrant.
• STEP 3.Add potatoes, chicken broth, and corn kernels. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 4.In a separate bowl, whisk together milk and flour until smooth. Slowly pour the mixture into the pot, stirring constantly.
• STEP 5.Add tuna, salt, pepper, and dried thyme. Cook for another 5 minutes until the chowder thickens slightly.
• STEP 6.Serve hot and garnish with fresh parsley or chives, if desired.

Cooking Tips

• For a creamier chowder, you can add some heavy cream or half-and-half.
• Feel free to add other vegetables like bell peppers or peas for added flavor and texture.
• If you prefer a chunkier chowder, you can leave some of the potatoes and corn kernels whole.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.