Tuna and Red Pepper Chowder
Warm up with a comforting bowl of Tuna and Red Pepper Chowder, a hearty and flavorful soup that’s both satisfying and easy to make. This recipe combines sweet red bell peppers, tender potatoes, and flaky canned tuna for a protein-packed chowder that’s ready in under an hour. Seasoned with fragrant thyme and smoky paprika, the dish balances creamy richness from heavy cream with the savory depth of chicken or vegetable broth. Perfect for weeknight dinners or cozy winter evenings, this chowder is deliciously versatile, gluten-free, and made with pantry staples. Garnish with fresh parsley for a vibrant, herbaceous finish, and serve it piping hot alongside crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion
- 3 large garlic cloves
- 2 large red bell peppers
- 3 medium potatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 2 5-ounce cans canned tuna (in water, drained)
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Finely chop the onion and mince the garlic. Add both to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
Dice the red bell peppers and peel and dice the potatoes into small, bite-sized pieces.
Add the bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the thyme, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the diced potatoes and pour in the chicken or vegetable broth. Increase the heat to high until the mixture comes to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the drained tuna, breaking it into chunks as you mix. Let it simmer for 3 minutes to warm through.
Reduce the heat to very low and stir in the heavy cream. Let it cook for an additional 2 minutes, taking care not to let it boil to prevent curdling.
Taste and adjust the seasoning with additional salt or pepper, if desired.
Serve hot, garnished with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1081 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.
