Tuna vegetable chowder
Yield: 6 Servings
Ingredients:
- 2 ts Margarine - Becel Light
- 1 md Onion -- chopped
- 1 Clove garlic -- minced
- 1 c Carrots -- diced
- 1 c Celery -- chopped
- 3 c Potatoes -- diced
- 1 1/2 ts Knorr Chicken Stock
- 1 1/2 c Water
- 2 tb Fresh dill -- chopped
- 1 1/2 ts Lemon rind -- grated
- 1 cn Tuna in water -- (6.5 Oz.)
- 1 1/2 c Skim milk
- 1 c Corn -- frozen
- 1 c Peas -- frozen
- 1/4 ts Salt
- 1/4 ts Pepper
Instructions:
In large saucepan melt butter over medium heat; cook onion garlic carrots and celery stirring for 5 to 8 minutes or until softened. Add potatoes stock dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid milk corn peas salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings. NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving - Calories 144.4 Total Fat 1.6g. 9.8%CFF Recipe By : From: Adamsfmle@aol.Com Date: Fri 12 Jul 1996 23:38:41 ~0400
