Tuna Chowder Fresh and Fast
Quick, comforting, and packed with flavor, Tuna Chowder Fresh and Fast is the ultimate one-pot meal for busy weeknights. Combining tender vegetables, creamy russet potatoes, and protein-rich canned tuna with a blend of milk and heavy cream, this chowder delivers a silky texture and heartwarming taste in just 40 minutes. A hint of dried thyme and a pop of sweetness from frozen corn kernels elevate this dish to cozy perfection. Versatile and easy to customize, it’s an irresistible way to transform pantry staples into a satisfying dinner. Serve it piping hot with crusty bread or crackers for a complete meal that’s sure to become a family favorite. Perfect for seafood lovers, this recipe ensures homemade comfort in minimal time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1 large russet potato, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 0.5 cup heavy cream
- 2 5-ounce cans canned tuna, drained
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, celery, and carrots to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the diced potato and pour in the chicken or vegetable broth. Bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the potato is tender.
Use a ladle to carefully remove about half of the cooked vegetables and broth. Transfer them to a blender and blend until smooth, or use an immersion blender directly in the pot for a partial blend. This will give the chowder a creamy texture while retaining some chunky bits.
Return the blended portion to the pot and stir to combine.
Add the milk, heavy cream, canned tuna, and frozen corn kernels. Stir well to mix all ingredients.
Season the chowder with salt, black pepper, and dried thyme. Simmer for another 5 minutes to heat through and allow flavors to meld.
Taste and adjust seasonings as needed. If desired, garnish with fresh parsley before serving.
Serve the tuna chowder hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 7334 mg | 319% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 43.9 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 21.7 mcg | 108% | |
| Calcium | 595 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4222 mg | 90% | |
*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.
