- 8
0/5
(0 Votes)
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
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.
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