Tuna Corn Chowder

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/13/21
Tuna corn chowder
Diana Rattray
Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 6 servings
Nutrition Facts (per serving)
410 Calories
20g Fat
33g Carbs
27g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 410
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 52%
Cholesterol 63mg 21%
Sodium 709mg 31%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 27g
Vitamin C 15mg 74%
Calcium 131mg 10%
Iron 2mg 12%
Potassium 823mg 18%
*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.)

This tuna corn chowder is made with fresh or frozen corn kernels, canned tuna, chunks of potatoes, onion, celery, freshly chopped parsley, spices, half-and-half, and chicken stock. Some of the corn is pureed, serving as a thickener. 

It's a fabulous luncheon chowder for any occasion. The colors make us think of spring, and it would be good to serve as part of an Easter brunch. Chowder is good any time of the year, though, as it is so warm, nourishing, and delicious. 

Enjoy this chowder with a tossed green salad, some crusty French bread, or homemade buttermilk biscuits, and make sure to have a handful of crackers available by the side of the bowl. 

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Ingredients

  • 2 1/2 cups corn kernels (fresh or frozen and thawed)

  • 3 tablespoons unsalted butter

  • 1/2 cup chopped onion

  • 3/4 cup chopped celery

  • 1/4 cup chopped green onion

  • 2 medium potatoes, peeled and diced

  • 4 cups low-sodium or unsalted chicken stock

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups half-and-half

  • 2 (7-ounce) cans tuna in oil

  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. Puree about 2 cups of the corn in a blender.

  3. In a large saucepan or Dutch oven over medium heat, melt the butter.

  4. Add the chopped onion and celery; saute until the onion is translucent. Add the green onion and cook for another minute.

  5. Add pureed corn and the remaining corn kernels to the soup mixture along with the potatoes, chicken broth, salt, and pepper. Bring to a boil and reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.

  6. Stir in half-and-half, tuna, and half of the chopped parsley; cook 5 minutes longer, or until heated through.

  7. Sprinkle the remaining fresh chopped parsley over each serving, for garnish.

Tips

  • If using frozen corn, make sure it is thawed before using in the recipe.

Recipe Variations

  • The chowder calls for chicken broth, but you may use vegetable broth if you'd like.
  • For a richer chowder, replace some or all of the half-and-half with light or heavy cream.
  • Switch up the tuna for canned salmon.

How to Store and Reheat

  • Leftover cooked tuna corn chowder can be kept in an airtight container in the refrigerator for three to four days.
  • Reheat the chowder on low heat in a saucepan, stirring frequently. You can also reheat it in the microwave if you'd like.

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