CORN AND TUNA CHOWDER
Throw this chowder together and let it simmer away while you get the rest of dinner ready and its nearly done. Not only that but this is a light and tasty soup! This is not a thick chowder - when I want to thicken it up a little I mix 2T cold water and 1T cornstarch together, add to simmering soup until thickened (don't bring soup to boil with milk in it though!).
Provided by Brooke the Cook in
Categories Chowders
Time 27m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, potato and water. Bring to a boil, and boil covered 10 minutes or until onion and potato are tender.
- Add tuna, milk, creamed corn, black pepper and cayenne, if using, and heat through. Do not boil.
Nutrition Facts : Calories 218.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 15.5, Sodium 341.8, Carbohydrate 36.6, Fiber 3.2, Sugar 4.6, Protein 14.9
GRAMMIE MILLER'S CORN N' CRAB OR TUNA CHOWDER
Oh Man, you want to talk about GOOD? This recipe is one to try "FOR SURE"! It's great with both crab or tuna. I couldn't tell you which one I like more, they are both sooooooo GOOD! Enjoy!!!
Provided by Lindas Busy Kitchen
Categories Chowders
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a lg. kettle combine potatoes, onion, water, and salt. Bring to a boil, and cook covered for about 10 minutes.
- Add milk, fish, and cream style corn.
- Cook over low heat, until piping hot.
- At serving time sprinkle with parsley.
Nutrition Facts : Calories 380.6, Fat 7, SaturatedFat 3.7, Cholesterol 40.7, Sodium 2026.8, Carbohydrate 67, Fiber 5, Sugar 9.7, Protein 19.4
BASIC TUNA CHOWDER
Make and share this Basic Tuna Chowder recipe from Food.com.
Provided by William Ricardi
Categories Chowders
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Start by boiling about 8 pints or 4 liters of Water in a pot.
- Peel the Potatoes, the Carrot, and the Onion.
- Throw away the peelings.
- Cut the Onion in half, saving the other half for anything else.
- Slice the Carrot in centimeter strips, then cut each strip in half.
- Cut each Potato into eigths, then cut each strip in half.
- Dice the Onion VERY fine.
- I do this by hand, but a food processor works.
- Add all of the sliced and diced materials to the boiling water.
- After about 3 minutes, reduce heat to medium.
- Add the Salt, Pepper, Corn Oil, Butter, and Rum.
- Stir for a minute.
- Add the three cans of Starkist Tuna, juice and all.
- Add the Flour and stir until it blends.
- Allow mixture to boil for another 10 minutes, stirring once a minute or so.
- Reduce heat to low.
- Add any additional salt or pepper to taste.
- Garlic powder at this stage is not unheard of.
- Stir well after adding any more dry goods.
- The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
- Allow stew to reach desired thickness.
- This may take some time.
- Stir on low heat once in a while.
- Remember, potato based stews WILL thicken somewhat after cooling.
- When desired thickness is reached, remove from heat.
- Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
- Crackers optional.
CORN CRAB AND CRAWFISH CHOWDER
Make and share this Corn Crab and Crawfish Chowder recipe from Food.com.
Provided by Mebriella
Categories Lobster
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Fry bacon, drain & crumble & set aside.
- Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter).
- When onions are clear stir in the garlic and saute for 30 seconds.
- Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown.
- Add chicken stock, milk and heavy cream then simmer until desired consistency.
- Add corn, crawfish, crabmeat, sherry, and worchestershire sauce.
- Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste.
- Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy!
- NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.
Nutrition Facts : Calories 631.2, Fat 27.8, SaturatedFat 12.3, Cholesterol 168, Sodium 1051.8, Carbohydrate 64.6, Fiber 6, Sugar 7.1, Protein 34.3
TUNA CHOWDER
Tuna soups are a new idea to me, but this one is really good! And it is easy to prepare also. I am not sure of the source of this recipe; I got it from a neighbor.
Provided by Lorraine of AZ
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender.
- Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens.
- Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes.
- Garnish bowls of soup with chopped parsley.
CRAB AND CORN CHOWDER
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook- but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 859mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.
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