Tuna vegetable chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine - Becel Light |
| 1 | medium | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| 1 | cup | Carrots -- diced |
| 1 | cup | Celery -- chopped |
| 3 | cups | Potatoes -- diced |
| 1½ | teaspoon | Knorr Chicken Stock |
| 1½ | cup | Water |
| 2 | tablespoons | Fresh dill -- chopped |
| 1½ | teaspoon | Lemon rind -- grated |
| 1 | can | Tuna in water -- (6.5 Oz.) |
| 1½ | cup | Skim milk |
| 1 | cup | Corn -- frozen |
| 1 | cup | Peas -- frozen |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened.
Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.
NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving - Calories 144⅖, Total Fat 1.6g. 9⅘%CFF
Recipe By :
From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400