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Chunky Tuna Chowder

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Serves 8 | Prep Time | Cook Time

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Ingredients You'll Need

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



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.

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