Corn, Potato and Tuna Chowder

Corn, Potato and Tuna Chowder with Savory Flavors from Mexico

Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Corn, Potato and Tuna Chowder is a hearty and delicious soup that is perfect for a cozy meal on a cold day. This chowder is packed with flavor and nutrients, making it a satisfying and nutritious dish for the whole family to enjoy.

History

Chowder is a type of soup that originated in the United States, particularly in New England. It is typically made with seafood, potatoes, and other vegetables, cooked in a creamy broth. The addition of corn and tuna to this classic chowder recipe adds a unique twist and a burst of flavor.

Ingredients

2 tbsp vegetable oil
0.75 cup chopped onion
0.75 cup sliced celery
3 large potatoes, scrubbed and diced
2.5 cups water
0.25 tsp black pepper
2 tbsp flour
3 cups low fat milk
1 can (6 oz or 170 g) water-packed tuna fish, drained
2 cups fresh or frozen corn kernels

How to prepare

Heat oil in a large saucepan over medium-high heat. Add onion and celery and cook until the onion is softened.
Add potatoes, water, and pepper. Increase the heat until the water boils, then reduce to medium heat.
Allow the potatoes to soften (about 15 – 20 minutes).
In a medium bowl, mix flour and 2 tbsp of the milk to make a smooth paste.
Stir in the remaining milk until combined, then pour into the potato mixture.
Stir in corn, cover, and simmer on medium heat for about 10 minutes. Then, stir in tuna and serve.

Variations

You can add other vegetables such as carrots, peas, or bell peppers to the chowder for added flavor and nutrition.
For a vegetarian version, you can omit the tuna and add extra vegetables or tofu for protein.

Cooking Tips & Tricks

Be sure to dice the potatoes into small, uniform pieces to ensure even cooking.

- To make the chowder creamier, you can blend a portion of the soup before adding the tuna.

- Adjust the seasoning to your taste by adding more pepper or salt if desired.

- For a thicker chowder, you can add more flour to the milk mixture.

Serving Suggestions

Serve the chowder hot with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Be sure to simmer the chowder on medium heat to allow the flavors to meld together.

- Stir the chowder occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

You can use canned or fresh tuna for this recipe.

- If you don't have low-fat milk, you can use whole milk or a dairy-free alternative.

Make Ahead Tips

You can prepare the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Garnish the chowder with fresh herbs such as parsley or chives for a pop of color and flavor.

Pairing Recommendations

This chowder pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Corn, Potato and Tuna Chowder contains approximately 250 calories.

Carbohydrates

Each serving of Corn, Potato and Tuna Chowder contains approximately 35 grams of carbohydrates.

Fats

Each serving of Corn, Potato and Tuna Chowder contains approximately 8 grams of fats.

Proteins

Each serving of Corn, Potato and Tuna Chowder contains approximately 15 grams of proteins.

Vitamins and minerals

This chowder is a good source of vitamin C, potassium, and iron.

Alergens

This recipe contains fish and dairy.

Summary

Corn, Potato and Tuna Chowder is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Corn, Potato and Tuna Chowder is a comforting and nutritious soup that is easy to make and perfect for a family meal. Packed with flavor and nutrients, this chowder is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Corn, Potato and Tuna Chowder. It was a cool autumn day, and I was visiting my dear friend Margaret for our weekly coffee and catch-up. As we sat in her cozy kitchen sipping on our steaming cups of coffee, Margaret suddenly got up and disappeared into her pantry.

She emerged moments later with a tattered old recipe book in hand. "I have something special to share with you today," she said with a twinkle in her eye. She flipped through the pages until she landed on a well-worn page with a handwritten note scrawled in the margins. "This is my favorite chowder recipe, passed down to me from my grandmother. It's hearty, comforting, and absolutely delicious," she explained as she handed me the book.

I eagerly scanned the ingredients list - corn, potatoes, tuna, onions, celery, chicken broth, and cream. It sounded like the perfect combination of flavors for a warm and satisfying meal. Margaret watched me with a knowing smile as I read through the instructions. "You'll love this recipe, I promise," she said. And she was right.

That weekend, I decided to try my hand at making the Corn, Potato and Tuna Chowder. I gathered all the ingredients and set to work in my own kitchen, following the recipe to a tee. The aroma of sautéed onions and celery filled the air as I added the diced potatoes and corn kernels to the pot. The chicken broth simmered gently, infusing the vegetables with rich flavor.

Finally, it was time to add the star ingredient - the canned tuna. I hesitated for a moment, unsure of how the fish would complement the other ingredients. But I trusted Margaret's judgment and stirred in the tuna, watching as it blended seamlessly with the rest of the chowder.

As the chowder bubbled away on the stove, I couldn't resist sneaking a taste. The creamy broth was velvety smooth, the potatoes tender, and the corn burst with sweetness. The tuna added a subtle brininess that elevated the dish to new heights. I couldn't wait to share this delicious chowder with my family.

When my husband and children sat down to dinner that evening, they were greeted with bowls of piping hot Corn, Potato and Tuna Chowder. The aroma alone had them clamoring for a taste. With each spoonful, their eyes lit up in delight. "This is amazing, Mom!" my daughter exclaimed between bites. My husband nodded in agreement, savoring each mouthful.

From that moment on, Corn, Potato and Tuna Chowder became a staple in our household. It was requested for family gatherings, potlucks, and quiet nights at home. I shared the recipe with friends and neighbors, who all marveled at the unique combination of ingredients. Each time I made the chowder, I thought of Margaret and the day she introduced me to this culinary gem.

Years passed, and my children grew up and moved out on their own. But the tradition of making Corn, Potato and Tuna Chowder remained. It was a comforting reminder of family dinners, cozy nights by the fire, and the love and care that went into each bowl.

As I sit here now, reminiscing about that fateful day in Margaret's kitchen, I can't help but smile. The recipe for Corn, Potato and Tuna Chowder has become a cherished part of my culinary repertoire, a symbol of friendship and shared moments around the table. And I know that as long as there are mouths to feed and memories to create, this delicious chowder will always have a place in my heart.