Be the first to 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:
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.
More Chowder Recipes
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Slow Cooked Corn Chowder
Corn Chowder with Potatoes and Bacon
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Tuna Cheese Chowder
Tuna Recipes
Tuna Casserole Recipes
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Seafood Recipes Index
Corn Chowder Recipes
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Soup and Stew
Slow Cooker Recipes | Casseroles | Main Recipe Index
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