TUNA AND CORN CHOWDER


Ingredients:

1/4 cup DARI CREME CLASSIC
1 (50 g) pc onion, chopped
1/4 kg potatoes, peeled and sliced
1/4 cup chopped celery
1/2 cup corn kernels
2 cups chicken broth*
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1 (185 g) cans SAN MIGUEL DEL MAR TUNA CHUNKS IN OIL
1/4 tsp iodized fine salt
1/8 tsp pepper

Procedure:

  1. 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.
  2. 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. Add a few tablespoons to the soup and cook until desired consistency is achieved. 

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