Recipe--Tuna Chowder

I’ve been on a big soup kick lately. Today, it is bitterly cold here in what is supposed to be sunny and warm Texas. The temperatures are in the 30’s with the wind howling, and an impending winter storm warning for tomorrow. It made my day so much better when I got to enjoy a hot bowl of this soup for lunch! It’s very easy and inexpensive comfort food! We doubled this recipe, and used 2 parts canned chicken and only 1 part of canned tuna in order to a fool a few tuna-hating members of the family. J They all loved it!

Tuna Chowder

2 teaspoons oil

1 onion, peeled and finely chopped

2 celery stalks, trimmed and finely sliced

1 Tablespoon all-purpose flour

2 ½ cups milk

7 oz. canned tuna in water

11 oz. canned corn, drained

2 teaspoons freshly chopped thyme

Salt and freshly ground black pepper

Pinch of cayenne pepper

2 Tablespoons freshly chopped parsley

Heat the oil in a large, heavy saucepan. Add the onion and celery and cook gently for about 5 minutes, stirring from time to time until the onion is softened.

Stir in the flour and cook for about 1 minute to thicken. Take the saucepan off the heat and gradually pour in the milk, stirring throughout.

Add the tuna and its liquid, the drained corn, and the freshly chopped thyme. Mix gently, then bring to a boil. Cover with a lid and simmer for 5 minutes.

Remove the saucepan from the heat and season to taste with salt and pepper. Sprinkle the chowder with the cayenne pepper and chopped parsley. Divide among soup bowls and serve immediately. Serves 4.