Corn and Tuna Chowder
Warm up with a comforting bowl of Corn and Tuna Chowder, a hearty soup that blends the sweetness of golden corn kernels with the savory depth of tender tuna. This creamy chowder is a breeze to make, featuring a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a rich broth seasoned with thyme and smoky paprika. A touch of whole milk lends the perfect velvety texture, while a garnish of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, this one-pot wonder is the ultimate quick and satisfying dinner that pairs beautifully with crusty bread or crackers. Perfect for cozy weeknight meals, this chowder is a must-try for seafood lovers and fans of easy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 stalks celery stalks, finely chopped
- 2 medium carrots, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 2 medium potatoes, peeled and diced
- 1 15-ounce can canned sweet corn, drained
- 2 5-ounce cans canned tuna in water, drained and flaked
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, chopped celery, and diced carrots. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring continuously to prevent lumps. Add the milk and stir until the mixture is smooth.
Add the diced potatoes, thyme, smoked paprika, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the sweet corn and flaked tuna, ensuring everything is well combined. Simmer for another 5 minutes to heat through.
Taste the chowder and adjust the seasoning with more salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.4 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 199 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
