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Ingredients: 2 Teaspoons Margarine 1 Medium Onion -- chopped 1 Clove garlic -- minced 1 Cup carrots -- diced 1 Cup celery -- chopped 3 Cups potatoes -- diced 1 1/2 Teaspoons Knorr Chicken Stock 1 1/2 Cups Water 2 Tablespoons fresh dill -- chopped 1 1/2 Teaspoons lemon rind -- grated 1 6.5 Oz. Can tuna in water 1 1/2 Cups milk 1 Cup corn, frozen 1 Cup peas, frozen 1/4 Teaspoon salt 1/4 Teaspoon pepper Method: In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings. |
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