Tuna Chowder

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
¼ cup unsalted butter
2 teaspoons chicken bouillon granules
¼ cup all-purpose flour
4 cups milk or half and half 
2 tablespoons pimentosDrained
½ cup thinly sliced carrotsWashed, peeled and thinly sliced
1 cup potatoesWashed, trimmed and cubed
½ cup onionsWashed, trimmed, and diced
½ teaspoon dried dill
1 teaspoon basil
1 tablespoon Worcestershire sauce
¼  teaspoon white pepper
6 oz. canned water packed white chunk tunaDrained

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large saucepan heat butter to medium high heat. Add onions and carrots cook until tender. Add bouillon granules, potatoes, onions, pimentos, Worcestershire sauce, dill and pepper.
2Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly.
3Just before serving. Stir in tuna.  Heat through.Cook until internal temperature reaches 145°F.
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Jacqueline Larson M.S., R.D.N. and Associates