The South is completely frozen. We are all covered in at least a couple inches of ice. School is closed, the mail hasn’t run, and we are all beginning to go a little stir crazy. Lucky for us, Blaine has been home for the last couple of days, so at least I am not stuck in the house by myself with two kids with cabin fever. I am very thankful for that. I pretty sure I would have gone completely nuts by now. Thanks to him I am only partially nuts.
Anyway, it’s Tuna Tuesday and a cold, icy day calls for a nice warm soup. This Tuna Chowder is perfect for snow days since it uses many ingredients you already have in your pantry. It’s very hardy and really quite tasty. I think this soup and a big pan of cornbread will make everyone feel a lot better.
This recipe calls for milk, but if you really are snowed in I recommend saving the fresh milk you have and using your dry milk powder instead. Dry milk is much better in cooked dishes than in a glass by itself… trust me.
So, Happy Tuna Tuesday and I hope you all dig yourself out of the snow soon.
Cheesy Tuna Corn Chowder
1 medium onion, diced
1 T oil
2 c. peeled and diced potatoes
1 c. hot water
2 T flour
2 c. milk
1 can whole kernal corn, drained ( or use frozen)
1 can ( 7oz) tuna in water, drained
salt and pepper
1 t. dry rosemary
1t. dry thyme
1 c. shredded cheddar
3 T chopped fresh parsley
1/4 cup cooked, crumbled bacon
Saute onion in oil until lightly brown.
Stir in potatoes, thyme and rosemary.
Add water, bring to a boil, cover and simmer for 20 minutes until potatoes are very tender.
Blend the flour with a few tablespoons of milk to make a paste.
Add the paste to the pot. Whisk in the rest of the milk.
Stir in corn, tuna, salt, pepper, and cheese.
Bring just to a boil. Stir in parsley and serve topped with bacon crumbles.
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