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Tuna Chowder | |
| 469 | Soup Other: Seafood |
| Yield/Servings: 6 to 8 servings | |
| Ingredients: | |
| 1 medium onion, cut in eighths 1 cup water 2 tbs. butter 12 sprigs of parsley 1 cup milk 2 cans frozen cream of potato soup, thawed 1/4 tsp. pepper 2 7-ounce cans tuna, drained and flaked | |
| Instructions: | |
| Chop onion in the water, drain through sieve, reserving water. Melt butter in saucepan, saute onion until glassy. Add flaked tuna and remove from heat. Put parsley, milk, reserved water, soup and seasonings into blender. Chop and process only until parsley is chopped. Pour into saucepan, mix well with onions and tuna. Simmer over low heat about 15 minutes to blend flavor. Note: If a thinner chowder is desired, an additional cup of water or milk may be added. | |
| Submitted by: Creative Cooking USA | |
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