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1
Start by boiling about 8 pints or 4 liters of Water in a pot.
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2
Peel the Potatoes, the Carrot, and the Onion.
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3
Throw away the peelings.
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4
Cut the Onion in half, saving the other half for anything else.
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5
Slice the Carrot in centimeter strips, then cut each strip in half.
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6
Cut each Potato into eigths, then cut each strip in half.
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7
Dice the Onion VERY fine.
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8
I do this by hand, but a food processor works.
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9
Add all of the sliced and diced materials to the boiling water.
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10
After about 3 minutes, reduce heat to medium.
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11
Add the Salt, Pepper, Corn Oil, Butter, and Rum.
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12
Stir for a minute.
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13
Add the three cans of Starkist Tuna, juice and all.
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14
Add the Flour and stir until it blends.
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15
Allow mixture to boil for another 10 minutes, stirring once a minute or so.
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16
Reduce heat to low.
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17
Add any additional salt or pepper to taste.
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18
Garlic powder at this stage is not unheard of.
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19
Stir well after adding any more dry goods.
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20
The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
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21
Allow stew to reach desired thickness.
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22
This may take some time.
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23
Stir on low heat once in a while.
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24
Remember, potato based stews WILL thicken somewhat after cooling.
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25
When desired thickness is reached, remove from heat.
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26
Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
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27
Crackers optional.
