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Tuna Cheese Chowder

chef.gonzalo's picture
Ingredients
  Carrots 2 Medium, shredded to make 1 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All-purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Chicken broth 2 Cup (32 tbs)
  Canned tuna 7 Ounce, drained, flaked (1 Can, 6 1/2 Or 7 Ounce)
  Celery seed 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  American cheese 4 Ounce, shredded to make 1 cup
  Chives 1 Tablespoon, snipped (For Garnish)
Directions

MAKING
1. In a saucepan, heat butter or margarine and cook carrots and onion till onion is tender but not brown.
2. Blend in flour, milk and chicken broth; cook till mixture is thick and bubbly, stirring continuously.
3. Stir in tuna, celery seed, Worcestershire sauce, and salt, heat through but do not boil.
4. Add cheese; heat and stir till cheese is melted.

SERVING
5. Arrange the soup into individual bowl and equally divide the fish and vegetables among each serving.
6. Garnish with snipped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tuna
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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