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Tuna Potato And Corn Chowder Recipe
|Canned chicken broth||16 Ounce (Healthy Request, 1 Can, 2 Cups)|
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can Healthy Request)|
|Hot water||1 Cup (16 tbs)|
|Dried dill weed||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Frozen whole kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Diced cooked potatoes||3⁄4 Cup (12 tbs)|
|Canned white tuna||12 Ounce, drained, flaked (Packed In Water, Two 6 Ounce Cans)|
|Evaporated skim milk||12 Fluid Ounce (1 1/2 Cups, 1 Can, Carnation)|
|Instant potato flakes||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 1432 Calories from Fat 318
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 9.4 g47.2%
Trans Fat 0 g
Cholesterol 215.1 mg
Sodium 3663.9 mg152.7%
Total Carbohydrates 171 g57.1%
Dietary Fiber 11.9 g47.7%
Sugars 63.4 g
Protein 102 g203.5%
Vitamin A 47.1% Vitamin C 16.6%
Calcium 126.5% Iron 90.2%
*Based on a 2000 Calorie diet
In prepared container, combine chicken broth, mushroom soup, and water.
Stir in dill weed and black pepper.
Add corn, potatoes, and tuna.
Mix well to combine.
Cover and cook on HIGH for 2 hours.
Stir in evaporated skim milk and potato flakes.
Re-cover and continue cooking on HIGH for 30 minutes.
Mix well before serving.