Cheddar Tuna Chowder Recipes

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CHEDDAR SEAFOOD CHOWDER



Cheddar Seafood Chowder image

Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It's packed with veggies, and the crispy bacon makes a yummy garnish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

6 bacon strips, chopped
2 celery ribs, finely chopped
1/2 cup chopped sweet orange pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
2 cups 2% milk
2 medium red potatoes, cubed
1 teaspoon seafood seasoning
1/4 teaspoon salt
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1-1/2 cups shredded cheddar cheese

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In the drippings, saute the celery, orange pepper and onion until crisp-tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened., Add the potatoes, seafood seasoning and salt; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. , Add shrimp and scallops; cook and stir for 3-4 minutes or until shrimp turn pink and scallops are opaque. Stir in cheese until melted. Garnish each serving with bacon.

Nutrition Facts : Calories 309 calories, Fat 14g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 981mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.

TUNA CHOWDER



Tuna Chowder image

Tuna soups are a new idea to me, but this one is really good! And it is easy to prepare also. I am not sure of the source of this recipe; I got it from a neighbor.

Provided by Lorraine of AZ

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3 stalks celery, chopped
1 large onion, chopped
1 large potato, chopped
3 tablespoons flour
3 cups milk
2 (6 ounce) cans tuna in water, drained
4 ounces cheddar cheese, grated (1 cup)
1 teaspoon dried thyme
1 teaspoon dill weed
salt and pepper
chopped fresh parsley

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.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHEDDAR TUNA CHOWDER



Cheddar Tuna Chowder image

Make and share this Cheddar Tuna Chowder recipe from Food.com.

Provided by Mika G.

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups boiling water, salted
1 large potato, peeled and diced
1 small onion, chopped
1/2 cup carrot, diced
1 pinch rosemary
1 pinch hot pepper sauce
1 tablespoon chives or 1 tablespoon green onion, chopped
1 (6 1/2 ounce) can tuna, drained
1 (8 ounce) can creamed corn
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded

Steps:

  • Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
  • Cover and simmer 10 minutes. Do not drain.
  • In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
  • Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.

Nutrition Facts : Calories 497.2, Fat 31.3, SaturatedFat 19.1, Cholesterol 102.9, Sodium 589.8, Carbohydrate 28.8, Fiber 2.4, Sugar 3, Protein 26.7

CHEESY TUNA-VEGETABLE CHOWDER



Cheesy Tuna-Vegetable Chowder image

Enjoy hearty dinner that's ready in just 20 minutes! This cheesy tuna and vegetable chowder is made easily using Progresso® tuna, mixed vegetables and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/4 cup butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen mixed vegetables
1/4 teaspoon dried marjoram leaves, crushed
1 cup shredded Cheddar and American cheese blend (4 oz)
2 cans (5 oz each) Progresso™ tuna, drained, flaked

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.

Nutrition Facts : Calories 450, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 1 g

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

CORN AND CHEDDAR CHOWDER



Corn and Cheddar Chowder image

A yummy creamy chowder. Always a winner in our house!

Provided by Katymac1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
¼ teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 ½ cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
¼ cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g

CHEDDAR POTATO CHOWDER



Cheddar Potato Chowder image

I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.-Ellie Rausch of Goodsoil, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 11

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup cubed fully cooked ham

Steps:

  • In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 847mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

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