Creamy Tuna Corn Chowder Recipe

Name: Tuna Corn Chowder
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6
Ingredients: 2 1/2 cups fresh or frozen and thawed corn kernels, divided; 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 packed in vegetable oil; 1 to 2 tablespoons chopped fresh parsley

Prep: 15 mins

Cook: 22 mins

Total: 37 mins

Servings: 6 servings

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Nutrition Facts (per serving)
410	Calories
20g	Fat
33g	Carbs
27g	Protein

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.

22 Sensational Seafood Soups and Stews

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

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.

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.