• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 1/2 cup chopped onion
  • 2 tablespoons butter OR margarine
  • 2 cups water
  • 1 (15-oz.) can diced potatoes, drained
  • 1 cup peeled carrot cut in 1/2 inch pieces
  • 1/2 cup frozen baby lima beans
  • 1/2 cup sliced celery
  • 1/2 cup whole kernel corn
  • 1 bay leaf
  • 1/2 teaspoon ground thyme
  • 2 teaspoons garlic salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon basil leaves, crushed
  • 2 cups non-fat milk, divided
  • 1 (12-oz.) can drained Chicken of the Sea® Chunk Light Tuna in Spring Water
  • 1/4 cup fresh snipped parsley
  • 1/4 cup flour


  • Directions
  • In large saucepan, melt butter. Sauté onion until tender. Stir in the next 10 ingredients; bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Meanwhile, gradually add 1/2 cup milk to flour. Stir until smooth and thick. Add remaining milk to chowder. Gradually whisk in flour mixture; blend well. Fold in Chicken of the Sea® Tuna and half the parsley; heat through. Garnish with remaining parsley or a sprig of fresh dill. Makes 8 entree servings.


Categories: Chowder  Fish  Soup  Stove 

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