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 pimentos | Drained |
| ½ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| 1 cup potatoes | Washed, trimmed and cubed |
| ½ cup onions | Washed, 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 tuna | Drained |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In 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. | |
| 2 | Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly. | |
| 3 | Just before serving. Stir in tuna. Heat through. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
