Cheddar Tuna Chowder
|Boiling water||2 Cup (32 tbs)|
|Potato||1 Large, peeled and cut into 1/2 inch dice|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Onion||1 Small, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sharp cheddar cheese||3⁄4 Pound, shredded|
|Canned tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Canned cream style corn||8 Ounce (1 Can)|
|Dried rosemary||1 Pinch|
|Hot pepper sauce||3 Drop (Adjust Quantity As Per Taste)|
|Chopped chives||1 Tablespoon|
Put water in saucepan and season with salt.
Add next 4 ingredients, bring to boil, cover and simmer for 10 minutes; do not drain.
In small kettle, melt butter and blend in flour.
Gradually stir in milk and cook, stirring, until smooth and thickened.
Add cheese and stir until melted.
Add vegetables and liquid, tuna, corn, rosemary, and hot pepper sauce.
Add salt to taste and serve with a garnish of chives.