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Cheesy Tuna Corn Chowder
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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 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.