4 - 6 servings
How to cook Corn and Tuna Chowder
- 1 can (6 1/2 ounces) chunk-light tuna
- 1 can (11 ounces) whole kernel corn
- 2 tablespoons butter
- 1 large onion, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons mild paprika
- Pinch of cayenne pepper
- 1 quart milk
- Pinch of salt
- Grated rind of 1/2 lemon
- 1/2 cup shredded Cheddar cheese, to garnish
- 4 tablespoons chopped parsley, to garnish
- Drain the corn, reserving the juice. Drain off the oil from the tuna and discard.
- Place the fish on kitchen paper towels to remove excess oil. Flake the fish into a bowl.
- Melt the butter in a saucepan, add the onion and sauté gently until soft but not colored.
- Stir in the flour, paprika, and pinch of cayenne. Cook for 1 minute, stirring constantly with a wooden spoon. Gradually stir in 1 1/4 cups milk and the reserved corn juice. Now bring the mixture to a boil, stirring constantly.
- Stir in the remaining milk and bring the mixture to the simmering point. Add the pinch of salt and the grated lemon rind.
- Add the corn and simmer the soup, uncovered, for 5 minutes. Add the tuna and simmer for 5 minutes more until heated through.
- Taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with the cheese and parsley.
- Serve the Corn and Tuna Chowder hot with crusty bread.
The Corn and Tuna Chowder recipe is delicious, simple, and really easy to cook.
This recipe for Corn and Tuna Chowder serves/makes: 4 - 6 servings
The Corn and Tuna Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Tuna
Preparation Method: Soup/Stew