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    Chowder: Tuna Vegetable Chowder


    Source of Recipe


    Internet

    List of Ingredients




    2 Teaspoons Butter
    1 Medium Onion -- chopped
    1 Clove garlic -- minced
    1 Cup carrots -- diced
    1 Cup celery -- chopped
    3 Cups potatoes -- diced
    1 1/2 Teaspoons Knorr Chicken Stock
    1 1/2 Cups Water
    2 Tablespoons fresh dill -- chopped
    1 1/2 Teaspoons lemon rind -- grated
    1 6.5 Oz. Can tuna in water
    1 1/2 Cups milk
    1 Cup corn, frozen
    1 Cup peas, frozen
    1/4 Teaspoon salt
    1/4 Teaspoon pepper

    Recipe



    In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning.

    YIELD: Makes 8 Cups or 4 to 6 Servings.

 

 

 


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