Tuna Corn Cheesy Chowder Recipe: A Comforting Classic with a Cheesy Twist
Overview
If you’ve ever found yourself yearning for a comforting, creamy chowder that combines the wholesome flavors of tuna and corn, then look no further! This Tuna Corn Cheesy Chowder is a delightful creation born out of a quest for the perfect tuna chowder. It’s quick to prepare, satisfying, and can be enjoyed with or without cheese. Ideal for a cozy lunch or a satisfying dinner, this chowder brings together tender potatoes, sweet corn, and savory tuna, all enveloped in a creamy base that’s enriched with cheese if desired. Whether you’re a cheese lover or prefer it without, this recipe is sure to become a new favorite.
Ingredients
- Potatoes: 2-3 medium-sized, peeled and quartered
- Boiling Water: Enough to cover the potatoes
- Unsalted Butter: 4 tablespoons
- Margarine: 2 tablespoons
- Flour: 2-3 tablespoons
- Milk: 3 cups
- Tuna in Water: 2 cans (drained)
- Frozen Sweet Corn: 2 cups
- Thyme: 1 teaspoon (dried or fresh)
- White Pepper: A small pinch
- Cheddar Cheese: 1 cup, shredded (optional)
Nutrition (per serving)
- Calories: 496.6
- Fat Content: 22.7g
- Saturated Fat: 13.2g
- Cholesterol: 99.5mg
- Sodium: 584.9mg
- Carbohydrates: 37.7g
- Fiber: 3.5g
- Sugar: 2.4g
- Protein: 36.2g
Servings
- Yield: 4 servings
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
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Prepare the Potatoes: Begin by placing the quartered potatoes into a large pot of boiling water. Cook them until they are tender and can be easily pierced with a fork. This usually takes about 10-15 minutes.
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Drain and Mash: Once the potatoes are soft, drain them, but make sure to reserve about 1 cup of the potato water. Using a potato masher, gently mash the potatoes, incorporating a bit of the reserved water until the potatoes are in small pieces but not completely mashed.
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Make the Roux: In a separate saucepan, melt the unsalted butter along with the margarine over medium heat. As the butter-margarine mixture melts, mix together some of the milk with the flour to create a smooth paste, also known as a slurry.
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Combine with Milk: Pour the milk into the melted butter mixture, stirring continuously. Continue to heat the mixture until it becomes hot but not boiling. Slowly add the milk-flour slurry to the pan, stirring constantly until the mixture begins to thicken slightly.
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Combine Ingredients: Pour the thickened milk mixture over the prepared potatoes. Add the drained tuna and frozen sweet corn to the pot. Stir to combine all the ingredients thoroughly.
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Season and Heat: Season the chowder with dried thyme, a small pinch of white pepper, and salt to taste. White pepper has a spicier kick than black pepper, so use it sparingly. Allow the chowder to heat through, stirring occasionally.
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Add Cheese: If you’re opting for the cheesy version, stir in the shredded cheddar cheese at the last minute. Turn off the heat and let the residual heat melt the cheese into the chowder. Stir to ensure the cheese is fully incorporated.
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Serve: Ladle the chowder into bowls and serve immediately. It pairs wonderfully with crackers, crusty bread, croutons, or even biscuits for a hearty meal. For an extra kick, you might want to add a splash of Frank’s RedHot sauce, as my husband likes to do!
Tips
- Consistency: If you prefer a thicker chowder, you can add a bit more flour to the milk mixture. Conversely, for a thinner consistency, simply add more milk.
- Cheese Options: Feel free to experiment with different types of cheese for varied flavors. Gouda, Swiss, or a blend of cheeses could offer a unique twist.
- Make-Ahead: This chowder can be made in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Enjoy this creamy and comforting Tuna Corn Cheesy Chowder, perfect for a quick lunch or a hearty dinner! 😊🧀🍲