Tuna Chowder

Tuna Chowder

2 T butter
1 medium onion, diced
2 stalks celery, diced
2 T dried dill weed
4 medium potatoes, diced
3 cans water-packed tuna, including juice
6 cups whole milk
2 tsp bouillon paste or powder
10 oz frozen peas
1 cup cream
salt and pepper (to taste)
shredded mozzarella cheese

Heat butter over medium heat in a medium stock pot.  When butter has melted and foam has subsided, add onions and celery.  Saute for 4-5 minutes, or until onions are beginning to grow transluscent.  Add dill and potatoes, stirring to combine.  Pour in milk and bouillon paste.  Bring to a boil.  Simmer for 15-20 minutes or until potatoes are just tender.

Using a fork, add tuna and its juice to the soup.  Stir in peas and cook just until warmed.  Add cream.  Taste for seasoning, adding salt and pepper to taste.

Serve hot with a sprinkling of mozzarella cheese & plenty of crusty bread.

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redkathy said...

Oh my gosh, I love this soup!!! You know I've been waiting for this recipe. Divine I tell you. Dill - yummy I have some from the summer harvest. It will be on my table this weekend! Thank you Lo!

Mrs. B, a very peculiar person said...

I'm looking forward to trying this recipe. I love dill sauce over tuna cakes & with the addition of dill in this chowder, I am sure it is fabulous.

Monet said...

I love chowder, but I've never made one with tuna. This recipe looks great! Thank you for sharing your words, your photos and your thoughts. I'm blessed to have you in my day! I hope you have a wonderful week, my friend!