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Tuna Corn Chowder
2 tablespoons butter
1 small onion -- finely chopped
1 rib celery -- finely chopped
1 carrot -- finely chopped
1 can creamed corn -- 16 oz
1 1/2 cups hashed brown potatoes
2 cups milk
1 packet chicken bouillon -- (I like MBT)
3/4 teaspoon thyme
2 cans solid white tuna -- drained and chunked
salt and pepper -- to taste
In a large saucepan, melt butter and saute celery, onion, and carrot until onion is soft. Add remaining ingredients. Cover & simmer gently for 5 - 10 minutes, stirring occasionally, until vegetable are tender.
Yield: 4 to 6 servings.
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