Tuna tater chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon |
| ½ | cup | Chopped onion |
| 1 | each | Package au gratin or cheese |
| Scalloped potato mix | ||
| 2 | cups | Hot water |
| 1½ | cup | Milk |
| 1¼ | cup | Chicken broth |
| 17 | eaches | Ounce can whole kernel corn, |
| Undrained | ||
| 1 | each | Bay leaf, if desired |
| 1 | each | To 2 (6 1/2-ounce) cans tuna, |
| Drained | ||
| 5 | eaches | .33 ounce can (2/3 cup) evaporated |
| Milk or 2/3 cup half-and-half | ||
Directions
In large saucepan or skillet, cook bacon until crisp. Remove bacon from saucepan; drain, reserving 2 tablespoons drippings in saucepan.
Add onion; cook until tender. Add potato slices, contents of seasoning mix envelope, water, milk, chicken broth, corn and bay leaf. Simmer uncovered 15 to 20 minutes or until potatoes are tender, stirring occasionally. Crumble bacon over potato mixture. Add tuna and evaporated milk; mix well. Heat gently, stirring frequently. Do not boil. Remove bay leaf before serving. 6 (1½-cup) servings.
NUTRIENTS PER ⅙ OF RECIPE Calories 280 Protein 27g Carbohydrate 27g Fat 7g Cholesterol 50mg Sodium 1160mg Dietary Fiber 1g Source: The Pillsbury Bake-Off Cookbook Shared By: Debra Young Submitted By SHARON STEVENS On 10-05-95