Tuna Vegetable Chowder

By á-170456

Ingredients

• 2 teaspoons margarine - Becel Light
• 1 medium onion chopped
• 1 garlic clove minced
• 1 cup diced carrots
• 1 cup chopped celery
• 3 cups diced potatoes
• 1 1/2 teaspoons Knorr chicken stock
• 1 1/2 cups water
• 2 tablespoons chopped fresh dill
• 1 1/2 teaspoons grated lemon rind
• 1 can tuna in water - (6 1/2 oz)
• 1 1/2 cups skim milk
• 1 cup frozen corn
• 1 cup frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 8

Preparation

Step 1

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.

This recipe yields 8 cups for 4 to 6 servings.