The ultimate pantry meal that also happens to be pretty delicious. Keep this one in your back pocket for those cold winter months when heading to the grocery is impossible and eating out of the pantry is a must.
The South is completely frozen. We are all covered in at least a couple inches of ice. School is closed, the mail hasn’t run, and we are all beginning to go a little stir crazy. Lucky for us, Blaine has been home for the last couple of days, so at least I am not stuck in the house by myself with two kids with cabin fever. I am very thankful for that. I pretty sure I would have gone completely nuts by now. Thanks to him I am only partially nuts.
Anyway, it’s Tuna Tuesday and a cold, icy day calls for a nice warm soup. This Tuna Chowder is perfect for snow days since it uses many ingredients you already have in your pantry. It’s very hardy and really quite tasty. I think this soup and a big pan of cornbread will make everyone feel a lot better.
This recipe calls for milk, but if you really are snowed in I recommend saving the fresh milk you have and using your dry milk powder instead. Dry milk is much better in cooked dishes than in a glass by itself… trust me.
So, Happy Tuna Tuesday and I hope you all dig yourself out of the snow soon.
Cheesy Tuna Corn Chowder
1 medium onion, diced
1 T oil
2 c. peeled and diced potatoes
1 c. hot water
2 T flour
2 c. milk
1 can whole kernal corn, drained ( or use frozen)
1 can ( 7oz) tuna in water, drained
salt and pepper
1 t. dry rosemary
1t. dry thyme
1 c. shredded cheddar
3 T chopped fresh parsley
1/4 cup cooked, crumbled bacon
Saute onion in oil until lightly brown.
Stir in potatoes, thyme and rosemary.
Add water, bring to a boil, cover and simmer for 20 minutes until potatoes are very tender.
Blend the flour with a few tablespoons of milk to make a paste.
Add the paste to the pot. Whisk in the rest of the milk.
Stir in corn, tuna, salt, pepper, and cheese.
Bring just to a boil. Stir in parsley and serve topped with bacon crumbles.
- 1 medium onion , diced
- 1 T oil
- 2 c . peeled and diced potatoes
- 1 c . hot water
- 2 T flour
- 2 c . milk
- 1 can whole kernal corn , drained ( or use frozen)
- 1 can ( 7oz) tuna in water, drained
- salt and pepper
- 1 t . dry rosemary
- 1 t . dry thyme
- 1 c . shredded cheddar
- 3 T chopped fresh parsley
- 1/4 cup cooked , crumbled bacon
- Saute onion in oil until lightly brown.
- Stir in potatoes, thyme and rosemary.
- Add water, bring to a boil, cover and simmer for 20 minutes until potatoes are very tender.
- Blend the flour with a few tablespoons of milk to make a paste.
- Add the paste to the pot. Whisk in the rest of the milk.
- Stir in corn, tuna, salt, pepper, and cheese.
- Bring just to a boil. Stir in parsley and serve topped with bacon crumbles.