Tuna Chowder Recipe
Ingredients
| Oil | 2 Teaspoon | |
| 1 onion, peeled and finely chopped | ||
| 2 sticks of celery, trimmed and finely sliced | ||
| Plain flour | 1 Tablespoon | |
| 600 ml / 1 pint skimmed milk | ||
| 200 g can tuna in water | ||
| 320 g can sweetcorn in water, drained | ||
| Chopped | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Cayenne pepper | 1 Pinch | |
| Chopped parsley | 2 Tablespoon | |
| Salt | To Taste | |
Directions
1. Heat the oil in a large heavy-based saucepan. Add the onion and celery and gently cook for about 5 minutes, stirring from time to time until the onion is softened.
2. Stir in the flour and cook for about 1 minute to thicken.
3. Draw the pan off the heat and gradually pour in the milk, stirring throughout.
4. Add the tuna and its liquid, the drained sweetcorn and the thyme.
5. Mix gently, then bring to the boil. Cover and simmer for 5 minutes.
6. Remove the pan from the heat and season to taste with salt and pepper.
7. Sprinkle the chowder with the cayenne pepper and chopped parsley. Divide into soup bowls and serve immediately.
2. Stir in the flour and cook for about 1 minute to thicken.
3. Draw the pan off the heat and gradually pour in the milk, stirring throughout.
4. Add the tuna and its liquid, the drained sweetcorn and the thyme.
5. Mix gently, then bring to the boil. Cover and simmer for 5 minutes.
6. Remove the pan from the heat and season to taste with salt and pepper.
7. Sprinkle the chowder with the cayenne pepper and chopped parsley. Divide into soup bowls and serve immediately.
Chef
