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.
- 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)
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 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; 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.
- 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.