Tuna Chowder with Cheese


(0 votes) 0 0

Clam chowder's lesser-known relative tuna chowder is a different taste, but still fabulous flavor.

Shared by

Serving Size / Yield

6 servings


  • 2 C. water
  • 1/2 tsp. salt
  • 2 medium potatoes, peeled and diced
  • 1/2 C. diced carrot
  • 1/2 C. chopped celery
  • 1/4 C. butter or margarine
  • 1/4 C. flour
  • 2 C. milk
  • 3 C. shredded sharp Cheddar cheese
  • 1 7 oz. can tuna, drained and flaked
  • 1 8 oz. small can cream-style corn
  • 2-3 drops Tabasco sauce
  • 1-2 chopped green onions or parsley for garnish

Our Readers Also Loved


Put water and about 1 tsp. of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside. In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.'

Yield: 6 servings

Around The Web