Tuna vegetable chowder

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Margarine - Becel Light
1 medium Onion -- chopped
1 Clove garlic -- minced
1 cup Carrots -- diced
1 cup Celery -- chopped
3 cups Potatoes -- diced
1½ teaspoon Knorr Chicken Stock
1½ cup Water
2 tablespoons Fresh dill -- chopped
1½ teaspoon Lemon rind -- grated
1 can Tuna in water -- (6.5 Oz.)
1½ cup Skim milk
1 cup Corn -- frozen
1 cup Peas -- frozen
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened.

Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning.

Makes 8 cups or 4 to 6 servings.

NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving - Calories 144⅖, Total Fat 1.6g. 9⅘%CFF

Recipe By :

From: Adamsfmle@... Date: Fri, 12 Jul 1996 23:38:41 ~0400

Related recipes