Chyrel's Recipes From Friends
Tuna Vegetable Chowder

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

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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