Tuna Chowder Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Celery375 Milliliter, diced (1 1/2 Cups)
 Potatoes750 Milliliter, diced (3 Cups)
 Onions250 Milliliter, diced (1 Cup)
 Garlic1 Clove (5 gm), minced
 Stock750 Milliliter (3 Cups, Chicken Or Vegetable)
 Bay leaves2
 Parsley15 Milliliter, minced (1 Tablespoon)
 Basil1 Teaspoon, crumbled
 Paprika1⁄2 Teaspoon
 Tofu6 Ounce (170 Gram)
 Water packed tuna6 1⁄2 Ounce, drained (184 Gram)

Nutrition Facts

Serving size

Calories 300 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.79 g3.9%

Trans Fat 0 g

Cholesterol 15.8 mg

Sodium 409.2 mg17.1%

Total Carbohydrates 46 g15.4%

Dietary Fiber 7.3 g29.1%

Sugars 6.5 g

Protein 24 g47%

Vitamin A 23.6% Vitamin C 84.9%

Calcium 10.8% Iron 15.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Heat a large saucepan or soup pot over medium high heat.
2. When hot, add vegetables and garlic to the pan and allow them to sweat.
3. Spoon in a little water and sauté the vegetables until limp and water evaporates.
4. Pour in the stock and throw in bay leaves
5. Stir in the herbs and paprika.
6. Allow the stock to reach a boil
7. Reduce heat, and simmer until potatoes are tender.
8. Remove and discard bay leaves.
9. Take pan off the heat and let the broth cool slightly.
10. In a food processor or liquidizer jar, add tofu and pour in two cups of broth without vegetables.
11. Blend on low speed until smooth.
12. Pour back into broth in pan.
13. Stir in drained tuna.

FINALIZING
14. Heat chowder on low flame, stirring occasionally until.

SERVING
15. Ladle into warm soup plates and serve hot.
16. Accompany with crusty bread if you like.
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