Go Back

Tuna and Corn Chowder

A chowder is a heavy, cream-based soup! On its own, it is quite filling.
Servings: 5

Ingredients

  • 1/4 cup Dari Creme Classic
  • 1 pc. 50 g onion, chopped
  • 1/4 cup celery
  • 1/4 kg potatoes, cubed
  • 1/2 cup corn kernels
  • 2 cups chicken broth*
  • 1 pack 250 ml. Magnolia All-Purpose Cream
  • 1 can can185 g San Miguel Del Mar Tuna Chunks in Water
  • 1/4 tsp iodized fine salt
  • 1/8 tsp pepper

Instructions

  • 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 the 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.

Notes

  • For a thicker consistency add roux to the chowder. Roux is combined with 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.