Romana Tuna Chowder
Warm up with a comforting bowl of Romana Tuna Chowder, a hearty and satisfying dish that brings together simple ingredients for complex, delicious flavors. This creamy chowder combines tender chunks of russet potatoes, sautéed vegetables, and flaky canned tuna in olive oil, all simmered to perfection in a velvety broth infused with fresh thyme and a hint of garlic. A touch of heavy cream adds a luscious richness, while freshly chopped parsley provides a bright, herbaceous finish. Ready in just 50 minutes, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Pair it with crusty bread to soak up every last drop of this flavorful seafood soup. Romana Tuna Chowder is the ultimate comfort food, packed with wholesome ingredients and layers of taste in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 2 large russet potatoes, peeled and diced
- 4 cups vegetable stock or water
- 2 5-ounce cans canned tuna in olive oil, drained
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 slices crusty bread (optional, for serving)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter melts and starts to foam.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become soft and fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic.
Add the diced potatoes, vegetable stock (or water), thyme leaves, and bay leaf 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 when pierced with a fork.
Remove the bay leaf from the pot and discard. Using a potato masher, lightly mash some of the potatoes to help thicken the chowder. Be sure to leave some potato chunks for texture.
Stir in the drained tuna, breaking it into chunks with a wooden spoon, and let it heat through for 2-3 minutes.
Reduce the heat to very low and stir in the heavy cream. Allow the chowder to gently warm through, but do not let it boil.
Season the chowder with salt and black pepper to taste. Adjust seasoning as needed.
Serve the chowder hot, garnished with fresh parsley, alongside slices of crusty bread if desired.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 25.8 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4621 mg | 98% | |
*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.
