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 carrots (diced)
- 1/2 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 3 cups Cheddar cheese (sharp, shredded)
- 1 can/7 ounces tuna (drained and flaked)
- 1 can/8 ounces corn (cream-style)
- Few drops Tabasco sauce
- Salt and pepper to taste
- Garnish: chopped green onions or parsley
- Put water and about 1 teaspoon of salt into a large saucepan.
- Add the diced potatoes, carrots, celery and chopped onion.
- Cover and bring to a boil.
- Reduce the heat and simmer for about 10 minutes; remove from heat and set aside.
- Melt the butter in a small stock pot.
- Blend in the flour and stir until smooth.
- Gradually add the milk, stirring constantly. Continue cooking, stirring constantly, until the sauce is smooth and thickened.
- Add the cheddar cheese and stir until it's melted.
- Add the cooked vegetables with their liquid, the tuna, corn, and Tabasco to taste and continue cooking until the chowder is piping hot.
- Add salt and pepper to taste and serve garnished with green onions or parsley, if desired.
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, says the website What's Cooking America. In English, the word for that is a cauldron, but in French, it is "hauler," and the French word for hot is "hard." It is not too difficult to see how the word "chowder" is related to the French word for cooking pot, 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 poor man's 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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|Nutritional Guidelines (per serving)|
|Total Fat||55 g|
|Saturated Fat||30 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||3 g|