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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is the result of a pantry raid!! Ingredients:
3 or 4 unpared medium potatoes, diced |
1 stick butter |
1 medium onion, medium dice |
3-4 stalks celery, chopped with leaves |
1/2 cup flour |
4 cups milk |
4 cups chicken stock |
1 12oz can tuna, drained and flaked |
1 teaspoon salt |
1/2 teaspoon ground pepper |
Directions:
1. Cook potatoes until tender in a medium saucepan with just enough water to cover. Drain and set aside.
2. Melt butter in a small soup pot. Add onion and celery to butter and saute over medium to medium low heat for 5 to 10 minutes, or until veggies are crisp tender.
3. Sprinkle in flour; stir with wooden spoon until all flour is incorporated. Allow to bubble for a few minutes, stirring occasionally but do not brown.
4. Scoot pan off of the heat and slowly add milk to mixture in pot, stirring constantly to prevent lumps. Then add chicken stock.
5. Return pan to heat; combine tuna, potatoes and seasonings with the chowder. Let come to simmer; cook until heated through.
6. Adjust seasonings and serve.
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