TUNA AND CORN CHOWDER

Ingredients:

1/4	cup	DARI CREME CLASSIC
1 (50 g)	pc	onion, chopped
1 (38 g)	stalk	celery (1/4 cup)
1/4	kg	potatoes, cubed
1/2 (82 g)	cup	corn kernels
2	cups	chicken stock
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1 (180 g)	can	tuna chunks in water
1/4	tsp	iodized fine salt
1/8	tsp	pepper

Procedure:

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 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.

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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