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Cheddar Tuna Chowder Recipe
|Boiling water||2 Cup (32 tbs)|
|Potato||1 Large, peeled and cut into 1/2 inch dice|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Onion||1 Small, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sharp cheddar cheese||3⁄4 Pound, shredded|
|Canned tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Canned cream style corn||8 Ounce (1 Can)|
|Dried rosemary||1 Pinch|
|Hot pepper sauce||3 Drop (Adjust Quantity As Per Taste)|
|Chopped chives||1 Tablespoon|
Calories 740 Calories from Fat 382
% Daily Value*
Total Fat 46 g71.4%
Saturated Fat 25.1 g125.7%
Trans Fat 0 g
Cholesterol 139.8 mg
Sodium 1043.4 mg43.5%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.9 g15.6%
Sugars 10.8 g
Protein 42 g84.4%
Vitamin A 87.1% Vitamin C 38.8%
Calcium 77.6% Iron 11.6%
*Based on a 2000 Calorie diet
Add next 4 ingredients, bring to boil, cover and simmer for 10 minutes; do not drain.
In small kettle, melt butter and blend in flour.
Gradually stir in milk and cook, stirring, until smooth and thickened.
Add cheese and stir until melted.
Add vegetables and liquid, tuna, corn, rosemary, and hot pepper sauce.
Add salt to taste and serve with a garnish of chives.