Tuna and Corn Chowder
A chowder is a heavy, cream-based soup! On its own, it is quite filling.
Servings: 5
Ingredients
- 1/4 cup Dari Creme Classic
- 1 pc. (50 g) onion, chopped
- 1/4 cup celery
- 1/4 kg potatoes, cubed
- 1/2 cup corn kernels
- 2 cups chicken broth*
- 1 pack (250 ml.) Magnolia All-Purpose Cream
- 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water
- 1/4 tsp iodized fine salt
- 1/8 tsp pepper
Instructions
- In a saucepot, melt margarine and sauté onion and celery
- Add potatoes and cook for about 5 minutes.
- Add corn and cook for another 5 minutes or until the potato is tender.
- Pour in broth and cream. Stir and let simmer.
- Mix in tuna and cook until soup thickens. Season with salt and pepper.
Notes
- For a thicker consistency add roux to the chowder. Roux is combined with equal parts of butter and flour.
- To make roux: Melt butter over low heat and mix in flour until blond in color. Cool down. Add a few tablespoons to the soup and cook until desired consistency is achieved.