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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Tuna Corn Chowder
Prep and Cook Time: 25 minutes
Yield: Makes 2 servings
Ingredients:
2
strips bacon
1
small onion, chopped
2
stalks celery, chopped
1-1/2
tablespoons all-purpose flour
2
cups reduced-fat (2%) milk
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon black pepper
1
cup frozen whole kernel corn
1
can (6 ounces) tuna packed in water, drained
Preparation:
1.
Cook bacon in large saucepan over medium-high heat until browned and crisp, turning once. Drain on paper towels, reserving drippings in saucepan.
2.
Add onion and celery to pan drippings; cook and stir over medium-high heat 3 minutes or until softened.
3.
Add flour, stirring until well blended. Stir in milk, thyme, salt and pepper. Cook, stirring frequently, until thickened.
4.
Stir in corn and tuna; cook over medium heat 5 minutes or until corn is tender, stirring frequently.
5.
Crumble bacon. Serve chowder sprinkled with bacon.
Tip
For a special touch, top chowder with popped popcorn.
Nutritional Information:
| Serving Size: | |
| Sodium | 824 mg |
| Protein | 39 g |
| Fiber | 3 g |
| Carbohydrate | 38 g |
| Cholesterol | 23 mg |
| Total Fat | 8 g |
| Calories | 379 |
Dietary Exchange:
| Vegetable | 1 |
| Meat | 3 |
| Milk | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Chowders
