Corn and Tuna Chowder Recipe

Serves/Makes: 4 - 6 servings

Ingredients:

  • 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
How to cook Corn and Tuna Chowder:
  • 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.

Note:

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 (more Tuna recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: American (more American recipes)

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