Tuna Chowder is a winter-warming food. You would keep coming back to it. You may use dairy milk if you don’t have skimmed milk. It will be as sweet and tasty.
Sweet and Creamy Tuna Chowder
1 Onion, finely chopped
2 Sticks of celery, trimmed and finely sliced
2 teaspoon Oil
2 teaspoon Freshly chopped thyme
2 tablespoon Freshly chopped parsley
1 tablespoon Plain flour
7 oz Can tuna in water
11 oz Can sweet corn in water, drained
1 pint Skimmed milk
Pinch cayenne pepper
Salt and freshly ground black pepper
This creamy soup works equally well with equivalent amounts of crab meat, instead of the tuna.
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.
Stir in the flour and cook for about 1 minute to thicken.
Draw the pan off the heat and gradually pour in the milk, stirring throughout.
Add the tuna and its liquid, the drained sweet corn and the thyme.
Mix gently, then bring to the boil. Cover and simmer for 5 minutes.
Remove the pan from the heat and season to taste with salt and pepper.
Sprinkle the chowder with the cayenne pepper and chopped parsley. Divide into soup bowls and serve immediately.
* Serves 4.