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TUNA VEGETABLE CHOWDER
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish
Soups
Amount Measure Ingredient -- Preparation Method
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2 ts Margarine - Becel Light
1 md Onion -- chopped
1 Clove garlic -- minced
1 c Carrots -- diced
1 c Celery -- chopped
3 c Potatoes -- diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c Water
2 tb Fresh dill -- chopped
1 1/2 ts Lemon rind -- grated
1 cn Tuna in water -- (6.5 Oz.)
1 1/2 c Skim milk
1 c Corn -- frozen
1 c Peas -- frozen
1/4 ts Salt
1/4 ts Pepper
In large saucepan, melt butter over medium heat; cook
onion, garlic, carrots and celery, stirring, for 5 to
8 minutes or until softened. Add potatoes, stock, dill
and lemon rind; bring to boil. Reduce heat to
medium-low; cover and simmer for 12 to 15 minutes or
until vegetables are tender. Drain tuna, reserving
liquid. Break tuna into large chunks; add to pan along
with reserved liquid, milk, corn, peas, salt and
pepper. Heat through. Taste and adjust seasoning.
Makes 8 cups or 4 to 6 servings.
NOTES : 2% or whole milk can be substituted for skim
milk but the calorie and fat contents will be higher.
Per Serving - Calories 144.4, Total Fat 1.6g. 9.8%CFF
Recipe By :
From: Adamsfmle@aol.Com Date: Fri, 12
Jul 1996 23:38:41 -0400
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