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This chowder makes a great lunch with crackers or crusty bread, or serve it as a main dish with a tossed salad.
Cook Time: 30 minutes
Ingredients:
- 4 tablespoons butter
- 1 cup diced celery
- 1 cup diced onion
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 3 1/2 cups milk
- 1 large russet potato, diced (about 1/2-inch)
- 2 packages (approx. 7 ounces each) white tuna in water
- 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed
- 1 cup finely shredded mild Cheddar cheese
- 1 teaspoon salt
- 1/4 teaspoon dried leaf thyme
- Dash ground nutmeg
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon dry sherry, optional
Preparation:
In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer. Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry.
Serves 4 to 6.
Serves 4 to 6.
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