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| Home -> [Entrees, Fish, Seafood, Soups & Stews] -> [Tuna vegetable chowder Recipe] |
Tuna vegetable chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Fish, Seafood, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 2
| tsp | Margarine - Becel Light | | 1
| med | Onion -- chopped | | 1
| | Clove garlic -- minced | | 1
| cup | Carrots -- diced | | 1
| cup | Celery -- chopped | | 3
| cup | Potatoes -- diced | | 1 1/2
| tsp | Knorr Chicken Stock | | 1 1/2
| cup | Water | | 2
| tbsp | Fresh dill -- chopped | | 1 1/2
| tsp | Lemon rind -- grated | | 1
| can | Tuna in water -- (6.5 Oz.) | | 1 1/2
| cup | Skim milk | | 1
| cup | Corn -- frozen | | 1
| cup | Peas -- frozen | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. | | 2 | Add potatoes, stock, dill and lemon rind; bring to boil. | | 3 | Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. | | 4 | Drain tuna, reserving liquid. | | 5 | Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. | | 6 | Heat through. | | 7 | Taste and adjust seasoning. | | 8 | Makes 8 cups or 4 to 6 servings. | | 9 | notes : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. | | 10 | Per serving - calories 144.4, total fat 1.6g. | | 11 | 9.8%cff | | 12 | recipe by : |
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