QUICK TUNA AND CORN CHOWDER

Ingredients:

1/4	cup	DARI CREME CLASSIC
1 (50 g)	pc	onion, chopped
1/4	kg	potatoes, peeled and diced
1/4	cup	chopped celery
1/2	cup	canned corn kernels, drained
2	cups	chicken broth*
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1 (180 g)	can	tuna chunks in oil
1/4	tsp	iodized fine salt
1/8	tsp	pepper
		*Chicken stock: make by dissolving chicken cubes or by boiling chicken bones

Procedure:

In a saucepot, sauté onion in margarine. Stir in potatoes and cook until softened. Add celery, and corn kernels. Cook for about 5 minutes or until potato is half cooked.
Pour in broth and cream. Stir and let simmer.
Mix in tuna and cook until soup thickens. Season with salt and pepper.

Makes 5 servings.

Yield: 5 cups

Tip/s:

For a thicker consistency, add roux to the chowder. Roux is combined equal parts of butter and flour. To make roux, melt butter over low heat and mix in flour until blond in color. Cool down then add a few tablespoons to the soup and cook until desired consistency is achieved.
Canned tuna should be stored unopened in a cool, dry place for several years so long as the can is intact. Once opened, transfer to a sealed container and keep in the refrigerator. Use or consume within 2 days.

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