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Tuna Corn Chowder

From Diana Rattray,
Your Guide to Southern Food.
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A tasty tuna corn chowder recipe using fresh or frozen corn.

INGREDIENTS:

  • 2 1/2 cups corn kernels, fresh or frozen and thawed, divided
  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped green onion
  • 3/4 cup chopped celery
  • 2 medium potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups half-and-half
  • 2 cans (7 ounces each) tuna packed in vegetable oil
  • 1 to 2 tablespoons chopped fresh parsley

PREPARATION:

Puree about 2 cups of the corn in a blender.

In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, 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 chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6.

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