tuna corn cheesy chowder Recipe

Name: tuna corn cheesy chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on); 4 cups boiling water; 2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine; 3 tablespoons flour; 2 cups milk (I use no fat); 2 (6 ounce) cans tuna in water, drained.; 1 cup whole kernel frozen sweet corn, thawed; thyme; salt and pepper; 1 pinch white pepper; 1 cup cheddar cheese

Servings: persons

2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on)
4 cups boiling water
2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine
3 tablespoons flour
2 cups milk (I use no fat)
2 (6 ounce) cans tuna in water, drained.
1 cup whole kernel frozen sweet corn, thawed
thyme
salt and pepper
1 pinch white pepper
1 cup cheddar cheese

1
Place the potato quarters in boiling water, and cook until soft.
2
Drain reserving about 1 cup of the water.
3
Taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.
4
In separate saucepan, melt the butter.
5
Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
6
Pour milk over melted butter, and heat until hot.
7
Add milk flour slurry and continue to cook until it begins to thicken slightly.
8
Pour over potatoes.
9
Add tuna and corn.
10
Season with thyme, salt and pepper to taste, add small pinch of white pepper.
11
If you like, you can use more, but it's hotter than black so only a tiny amount is needed.
12
Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
13
Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
14
My husband likes to add a bit of franks brand hot sauce.

2865

kcal

Calories

295

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 -3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on), 4 cups boiling water, 2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine, 3 tablespoons flour, and more.

Yes, tuna corn cheesy chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

tuna corn cheesy chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions