Potato Tuna Chowder

This comforting Potato Tuna Chowder is a rustic, home-style dish that transforms simple pantry staples into a deeply satisfying meal. The base features diced potatoes and sweet onions simmered in savory chicken broth until tender, then partially mashed to create a naturally thick, velvety texture. Bright slices of carrots and green beans add crunch and color, while earthy sage and smoky paprika provide complex aromatic notes. The addition of skim milk lends a gentle creaminess without heaviness, and flaked tuna integrates seamlessly, offering a mild, protein-rich finish. It&# 226;ÂÂs an ideal choice for chilly evenings, quick weeknight dinners, or when you crave something warm and nourishing that feels like a hug in a bowl. Simple, wholesome, and incredibly filling.

Courses: Soups

Difficulty: Intermediate

Calories: 438.2

Description

This comforting Potato Tuna Chowder is a rustic, home-style dish that transforms simple pantry staples into a deeply satisfying meal. The base features diced potatoes and sweet onions simmered in savory chicken broth until tender, then partially mashed to create a naturally thick, velvety texture. Bright slices of carrots and green beans add crunch and color, while earthy sage and smoky paprika provide complex aromatic notes. The addition of skim milk lends a gentle creaminess without heaviness, and flaked tuna integrates seamlessly, offering a mild, protein-rich finish. It&# 226;ÂÂs an ideal choice for chilly evenings, quick weeknight dinners, or when you crave something warm and nourishing that feels like a hug in a bowl. Simple, wholesome, and incredibly filling.

Ingredients

2 1/2 cup Potatoes -- diced
2 cup Chicken broth
1/2 cup Onions -- chopped
1/4 teaspoon Sage
1/4 teaspoon Paprika
1/8 teaspoon White pepper
1/2 cup Carrots -- sliced
1/2 cup Green beans, canned --

Directions

1
In a large saucepan, combine 1 cup of the diced potatoes, chicken broth, and chopped onions.
2
Bring the mixture to a boil over medium-high heat.
3
Reduce heat to low, cover the saucepan, and simmer for 10 minutes, or until the potatoes are tender.
4
Stir in the sage, paprika, and white pepper.
5
Use a potato masher to mash the potatoes partially, creating a chunky, thickened base.
6
Add the remaining diced potatoes, sliced carrots, canned green beans, and skim milk to the pot.
7
Bring the mixture just to a boil, stirring gently.
8
Reduce heat to low and simmer uncovered for 15 minutes, or until all vegetables are tender.
9
Stir in the drained and flaked tuna.
10
Simmer for 5 more minutes to heat the tuna through.
11
Taste and adjust seasoning with salt and pepper if needed before serving.

Nutrition Facts

Amount Per Serving
Calories 438.2kcal

% Daily Value *
Total Fat 14.8g23%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 131.4mg6%
Total Carbohydrate 33.9g12%
Dietary Fiber 5.7g23%
Sugars 4.9g
Protein 36.6g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe directions mention adding sliced celery and skim milk, but these items are not listed in the ingredients. You may add 1/2 cup sliced celery and 1/2 cup skim milk for better texture and flavor if desired.

For a richer chowder, substitute skim milk with half-and-half or heavy cream.

Ensure the tuna is well-drained to prevent the chowder from becoming watery.

This chowder freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Read it online: https://www.chefs-mate.com/recipe/potato-tuna-chowder/