- Tuna Chowder
2 tablespoons butter or margarine
1/2 cup chopped onion
6 medium potatoes, peeled, and diced
2 medium carrots, peeled and diced
1/2 cup diced celery
1 can (9 1/4 ounces) tuna, undrained
4 cups milk
2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup minced parsley
Melt butter in 1 1/2-quart saucepan.
Sauté onion until transparent.
Add potatoes, carrots, celery, and 2 cups water; bring to a boil.
Cover and simmer 25 to 30 minutes, or until vegetables are tender,
Add tuna and milk; heat through.
Stir in salt and pepper.
Sprinkle parsley on each serving.
The All-American Potato Cookbook