Corn and Tuna Chowder

Warm up with a comforting bowl of Corn and Tuna Chowder, a hearty soup that blends the sweetness of golden corn kernels with the savory depth of tender tuna. This creamy chowder is a breeze to make, featuring a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a rich broth seasoned with thyme and smoky paprika. A touch of whole milk lends the perfect velvety texture, while a garnish of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes, this one-pot wonder is the ultimate quick and satisfying dinner that pairs beautifully with crusty bread or crackers. Perfect for cozy weeknight meals, this chowder is a must-try for seafood lovers and fans of easy comfort food!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic cloves, minced
• 2 stalks celery stalks, finely chopped
• 2 medium carrots, peeled and diced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable stock
• 2 cups whole milk
• 2 medium potatoes, peeled and diced
• 1 15-ounce can canned sweet corn, drained
• 2 5-ounce cans canned tuna in water, drained and flaked
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, chopped celery, and diced carrots. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable stock while stirring continuously to prevent lumps. Add the milk and stir until the mixture is smooth.

Step 6

Add the diced potatoes, thyme, smoked paprika, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 7

Stir in the sweet corn and flaked tuna, ensuring everything is well combined. Simmer for another 5 minutes to heat through.

Step 8

Taste the chowder and adjust the seasoning with more salt and pepper if needed.

Step 9

Serve the chowder hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or crackers for a complete meal!

Nutrition Facts

Serving size	(2817.9g)

Amount per serving	% Daily Value*
Calories	1647.7

Total Fat 61.9g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 140.6mg	0%
Sodium 7826.2mg	0%
Total Carbohydrate 234.5g	0%
Dietary Fiber 24.6g	0%
Total Sugars 60.4g
Protein 60.2g	0%

Vitamin D 260.1IU	0%
Calcium 879.4mg	0%
Iron 8.6mg	0%
Potassium 4620.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 13.9%

Carbs: 54.0%