Cheesy Tuna Vegetable Chowder Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Flour | 1/4 Cup (16 tbs) | |
| Dry mustard | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Chicken broth | 1 Can (10oz), condensed | |
| Frozen mixed vegetables | 2 Cup (16 tbs) | |
| Marjoram leaves | 1/4 Teaspoon, crushed | |
| American Cheese | 4 Ounce, cubed | |
| Water | 1 Can (10oz), drained, flaked |
Directions
Melt margarine in large saucepan over medium heat.
Add onion; cook and stir until tender.
Reduce heat to low.
Stir in flour, dry mustard and pepper; cook and stir until mixture is smooth and bubbly.
Gradually stir in milk and broth.
Stir in frozen vegetables and marjoram.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
Add cheese and tuna; heat, stirring gently, until cheese is melted.
Add onion; cook and stir until tender.
Reduce heat to low.
Stir in flour, dry mustard and pepper; cook and stir until mixture is smooth and bubbly.
Gradually stir in milk and broth.
Stir in frozen vegetables and marjoram.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
Add cheese and tuna; heat, stirring gently, until cheese is melted.
Chef
