Tuna vegetable chowder

 
                           TUNA VEGETABLE CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Main dish
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Margarine - Becel Light
    1       md           Onion -- chopped
    1                    Clove garlic -- minced
    1       c            Carrots -- diced
    1       c            Celery -- chopped
    3       c            Potatoes -- diced
    1 1/2   ts           Knorr Chicken Stock
    1 1/2   c            Water
    2       tb           Fresh dill -- chopped
    1 1/2   ts           Lemon rind -- grated
    1       cn           Tuna in water -- (6.5 Oz.)
    1 1/2   c            Skim milk
    1       c            Corn -- frozen
    1       c            Peas -- frozen
      1/4   ts           Salt
      1/4   ts           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.
   
   NOTES : 2% or whole milk can be substituted for skim
   milk but the calorie and fat contents will be higher.
   Per Serving - Calories 144.4, Total Fat 1.6g. 9.8%CFF
   
   Recipe By     :
   
   From: Adamsfmle@aol.Com               Date: Fri, 12
   Jul 1996 23:38:41 -0400
  
 
 
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