Recipe for Tuna Chowder With Corn and Cheese

Mixed Seafood Corn Clam Chowder
Juanmonino / Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
495 Calories
29g Fat
32g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 495
% Daily Value*
Total Fat 29g 38%
Saturated Fat 17g 84%
Cholesterol 97mg 32%
Sodium 996mg 43%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 27g
Vitamin C 10mg 51%
Calcium 534mg 41%
Iron 2mg 9%
Potassium 708mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

On a cold weeknight, a quick and casual supper fits the bill. A chowder is just the thing: It's warm, nourishing and tasty. And quick and easy in the bargain for the cook who's just walked in from a long workday.

This tuna chowder is loaded with vegetables drenched in a cheesy sauce. Serve the chowder with biscuits or crusty and warm French bread. Dress up this easy meal with a dry white wine like sauvignon blanc, Albarino, or viognier, all good pairings with seafood chowders or stews.


  • 2 cups water

  • 1/2 teaspoon salt

  • 2 medium potatoes, peeled and diced

  • 1/2 cup diced carrots

  • 1/2 cup chopped celery

  • 1/2 cup chopped onion

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 3 cups shredded sharp cheddar cheese

  • 1 (7-ounce) can tuna, drained and flaked

  • 1 (8-ounce) can cream-style corn

  • Few drops Tabasco sauce

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Green onions, or parsley, chopped, for garnish

Steps to Make It

  1. Put water and about 1 teaspoon of salt into a large saucepan.

  2. Add the diced potatoes, carrots, celery, and chopped onion.

  3. Cover and bring to a boil.

  4. Reduce the heat and simmer for about 10 minutes; remove from heat and set aside.

  5. Melt the butter in a small stock pot.

  6. Blend in the flour and stir until smooth.

  7. Gradually add the milk, stirring constantly. Continue cooking, stirring constantly, until the sauce is smooth and thickened.

  8. Add the cheddar cheese and stir until it's melted.

  9. Add the cooked vegetables with their liquid, the tuna, corn, and Tabasco to taste and continue cooking until the chowder is piping hot.

  10. Add salt and pepper to taste and serve garnished with green onions or parsley, if desired.

About Chowders

The word "chowder" is descended from the Latin word "caldera," which means cooking pot and itself transitioned from a meaning that related to warming places, according to the website What's Cooking America. In English, the word for that is a cauldron, and the French word for hot is "chaud." It is not too difficult to see how the word "chowder" is related to the French word for something warming, so this soup has an authentic and straightforward moniker.

Chowder is a very old dish, says What's Cooking America, and it was originally thought of as a simple budget-friendly food. Fish chowders are the ancestors of the quintessential New England and Manhattan versions of clam chowder. 

Most chowders have historically consisted of vegetables and/or seafood in a white sauce. Manhattan clam chowder is an exception, with its tomato-based sauce. Other meats, like ham or bacon, are often found in corn and potato chowders.

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