Potato Tuna Chowder
Cozy up with a bowl of hearty Potato Tuna Chowder, a soul-warming dish that combines tender russet potatoes, creamy chicken stock, flaky canned tuna, and sweet bursts of corn in a rich and velvety base. Perfect for busy weeknights, this one-pot wonder is ready in just under an hour and boasts layers of comforting flavors thanks to aromatic garlic, onion, celery, and a touch of dried thyme. Blending a portion of the soup creates a thick, satisfying texture without sacrificing the wholesome chunks of potato and tuna. Finished with a splash of heavy cream and a sprinkle of fresh parsley, this versatile chowder is as pleasing to the eyes as it is to the palate. Ideal for family dinners or a warming meal on a chilly day, this recipe is a must-try for lovers of quick, comforting seafood meals. Keywords: potato tuna chowder, creamy chowder recipe, seafood soup, easy chowder, one-pot meals.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons butter
- 1 medium, finely chopped onion
- 2 finely chopped celery stalks
- 2 minced garlic cloves
- 4 cups chicken stock
- 2 5-ounce cans, drained canned tuna
- 1 cup heavy cream
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Peel the potatoes and cut them into 1/2-inch cubes. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and celery to the pot, and cook for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken stock and bring it to a boil.
Add the cubed potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Using a ladle, remove about 1/3 of the chowder and blend it until smooth using an immersion blender or traditional blender. Return the blended portion to the pot to thicken the chowder.
Add the drained tuna, heavy cream, frozen corn, dried thyme, salt, and black pepper to the pot. Stir to combine and heat through for 5 minutes.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 32.9 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 14.3 mcg | 72% | |
| Calcium | 481 mg | 37% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6418 mg | 137% | |
*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.
