Potato Tuna Chowder
Cozy up with a bowl of hearty Potato Tuna Chowder, a soul-warming dish that combines tender russet potatoes, creamy chicken stock, flaky canned tuna, and sweet bursts of corn in a rich and velvety base. Perfect for busy weeknights, this one-pot wonder is ready in just under an hour and boasts layers of comforting flavors thanks to aromatic garlic, onion, celery, and a touch of dried thyme. Blending a portion of the soup creates a thick, satisfying texture without sacrificing the wholesome chunks of potato and tuna. Finished with a splash of heavy cream and a sprinkle of fresh parsley, this versatile chowder is as pleasing to the eyes as it is to the palate. Ideal for family dinners or a warming meal on a chilly day, this recipe is a must-try for lovers of quick, comforting seafood meals. Keywords: potato tuna chowder, creamy chowder recipe, seafood soup, easy chowder, one-pot meals.
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Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons butter
- 1 medium, finely chopped onion
- 2 finely chopped celery stalks
- 2 minced garlic cloves
- 4 cups chicken stock
- 2 5-ounce cans, drained canned tuna
- 1 cup heavy cream
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Directions
Step 1
Peel the potatoes and cut them into 1/2-inch cubes. Set aside.
Step 2
In a large pot or Dutch oven, melt the butter over medium heat.
Step 3
Add the chopped onion and celery to the pot, and cook for 5-7 minutes, or until softened and translucent.
Step 4
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 5
Pour in the chicken stock and bring it to a boil.
Step 6
Add the cubed potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Step 7
Using a ladle, remove about 1/3 of the chowder and blend it until smooth using an immersion blender or traditional blender. Return the blended portion to the pot to thicken the chowder.
Step 8
Add the drained tuna, heavy cream, frozen corn, dried thyme, salt, and black pepper to the pot. Stir to combine and heat through for 5 minutes.
Step 9
Taste and adjust seasoning as needed.
Step 10
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3482.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2756.9 |
| Total Fat 134.2g | 0% |
| Saturated Fat 68.6g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 531.6mg | 0% |
| Sodium 4341.5mg | 0% |
| Total Carbohydrate 218.3g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 32.9g | |
| Protein 154.8g | 0% |
| Vitamin D 573.7IU | 0% |
| Calcium 481.4mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 6418.0mg | 0% |
Source of Calories