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This tuna corn chowder can be made with fresh or frozen corn kernels. Some of the corn is pureed, serving as a thickener. It's a fabulous luncheon chowder for any occasion. The colors make us think spring. Serve it as part of an Easter brunch.
Ingredients
- 2 1/2 cups corn kernels (fresh or frozen and thawed, divided)
- 3 tablespoons butter
- 1/2 cup onion (chopped)
- 3/4 cup celery (chopped)
- 1/4 cup green onion (chopped)
- 2 medium potatoes (peeled and diced)
- 4 cups chicken stock (low sodium or unsalted)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups half-and-half
- 2 (7-ounce) cans tuna packed in vegetable oil
- 1 to 2 tablespoons fresh parsley (chopped)
Steps to Make It
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Gather the ingredients.
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Puree about 2 cups of the corn in a blender.
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In a large saucepan or Dutch oven over medium heat, melt the butter.
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Add the chopped onion and celery; saute until onion is translucent. Add the green onion and cook for another minute.
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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; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
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Stir in half-and-half, tuna, and half of the chopped parsley; cook 5 minutes longer, or until heated through.
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Sprinkle the remaining fresh chopped parsley over each serving, for garnish.
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.