Clipper Chowder

1. 1

   Drain tuna and break into large pieces.

2. 2

   Dissolve bouillon cubes in boiling water.

3. 3

   Cook onion and celery in butter until tender.

4. 4

   Blend in flour, add milk and bouillon gradually to onion and celery mixture and cook, until thick, stirring constantly. Add cheese and tuna; heat until cheese melts, stirring constantly.

* Per serving · 4 servings · Values may vary.

No additional tips available.