Tuna Chowder

You can use canned salmon or shrimp in this rich chowder if you prefer.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 large potato, peeled and chopped
  • 3 Tbsp. all-purpose flour
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 3 cups light cream
  • 2 cans (6 oz.) water-packed tuna, drained
  • 1 cup grated low-fat extra-sharp white Cheddar cheese
  • 1 tsp. chopped fresh thyme
  • ½ tsp. chopped fresh dill

Directions

  • In a large soup pot, heat olive oil over medium heat. Add onion, celery, and garlic; cook and stir for 3 minutes. Add potato; cook and stir until potato is almost tender, about 4 to 5 minutes longer.
  • Add flour, salt, and pepper to pot; cook and stir until bubbly. Add cream, cook and stir until soup thickens, about 5 to 6 minutes.
  • Add tuna, cheese, thyme, and ½ tsp. fresh dill. Cook over medium-low heat for 5 to 8 minutes or until soup is hot and cheese melts. Serve immediately.