|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 4g||13%|
|Total Sugars 9g|
|Vitamin C 15mg||74%|
|*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.|
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.
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
Gather the ingredients.
Puree about 2 cups of the corn in a blender.
In a large saucepan or Dutch oven over medium heat, melt the butter.
Add the chopped onion and celery; saute until the onion is translucent. Add the green onion and cook for another minute.
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.
Stir in half-and-half, tuna, and half of the chopped parsley; cook 5 minutes longer, or until heated through.
Sprinkle the remaining fresh chopped parsley over each serving, for garnish.
- If using frozen corn, make sure it is thawed before using in the recipe.
- 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.