Basic Tuna Chowder Recipes

TUNA CHOWDER

Steps:

• Saute celery and onions in butter for about 10 minutes or until tender.
• Add garlic, saute for a minute or two.
• Add parsley, salt, pepper, chicken stock and potatoes.
• Bring to a light boil, reduce heat and simmer, stirring often, until potatoes are desired tenderness - about 10-15 minutes.
• Add corn, tuna and milk. Simmer over medium heat, stirring often, for 5 minutes.
• Serve and enjoy : )

QUICK AND EASY TUNA CASSEROLE

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

CHEESY TUNA-VEGETABLE CHOWDER

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
• Add cheese and tuna; heat, stirring gently, until cheese is melted.

TUNA CHOWDER

Steps:

• Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender.
• Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens.
• Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes.
• Garnish bowls of soup with chopped parsley.

BASIC TUNA CHOWDER

Steps:

• Start by boiling about 8 pints or 4 liters of Water in a pot.
• Peel the Potatoes, the Carrot, and the Onion.
• Throw away the peelings.
• Cut the Onion in half, saving the other half for anything else.
• Slice the Carrot in centimeter strips, then cut each strip in half.
• Cut each Potato into eigths, then cut each strip in half.
• Dice the Onion VERY fine.
• I do this by hand, but a food processor works.
• Add all of the sliced and diced materials to the boiling water.
• After about 3 minutes, reduce heat to medium.
• Add the Salt, Pepper, Corn Oil, Butter, and Rum.
• Stir for a minute.
• Add the three cans of Starkist Tuna, juice and all.
• Add the Flour and stir until it blends.
• Allow mixture to boil for another 10 minutes, stirring once a minute or so.
• Reduce heat to low.
• Add any additional salt or pepper to taste.
• Garlic powder at this stage is not unheard of.
• Stir well after adding any more dry goods.
• The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
• Allow stew to reach desired thickness.
• This may take some time.
• Stir on low heat once in a while.
• Remember, potato based stews WILL thicken somewhat after cooling.
• When desired thickness is reached, remove from heat.
• Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
• Crackers optional.