Tuna Corn and Broccoli Chowder
Dive into a comforting bowl of Tuna Corn and Broccoli Chowder, a creamy and hearty one-pot meal that's perfect for cozy weeknight dinners. This recipe combines tender broccoli florets, sweet bursts of corn, and savory canned tuna in a rich base of milk, heavy cream, and flavorful broth. A touch of paprika and garlic adds depth, while fresh parsley brings a vibrant finish. Ready in just 45 minutes, this easy chowder is thickened with a simple flour roux for that classic velvety texture. Serve it up with crusty bread or crackers for a satisfying meal that's sure to become a family favorite. Perfect for seafood lovers, this nutrient-packed chowder is a wholesome, delicious way to warm up any evening.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 units Garlic cloves, minced
- 2 cups Broccoli, cut into small florets
- 1 cup Canned corn kernels, drained
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Milk
- 0.5 cups Heavy cream
- 2 cans Canned tuna, drained and flaked
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for another 1 minute, stirring to prevent burning.
Add the broccoli florets and corn kernels to the pot, stirring to combine. Cook for 3-4 minutes to slightly tenderize the broccoli.
Sprinkle the flour over the vegetables and stir until the flour coats everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil.
Reduce the heat to low, then stir in the milk and heavy cream. Simmer for 10-12 minutes, stirring occasionally, until the broccoli is tender and the chowder has thickened.
Stir in the flaked tuna, salt, black pepper, and paprika. Simmer for another 5 minutes to warm the tuna and blend the flavors.
Taste and adjust the seasoning if necessary.
Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with bread or crackers on the side.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 7144 mg | 311% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 32.4 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 510 mg | 39% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2153 mg | 46% | |
*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.
