Potato Tuna Chowder
Potato Tuna Chowder is a hearty, creamy soup combining tender potatoes, carrots, celery, and flaky tuna. Its comforting flavors are perfect for a quick lunch or dinner, appealing to seafood lovers and those craving a warm, satisfying meal with fresh parsley for a vibrant finish.
Ingredients
Instructions
- Melt butter in a large saucepan.
- Saute chopped onion until transparent.
- Add sliced potatoes, diced carrots, diced celery, and 2 cups water.
- Bring to a boil.
- Cover and simmer for 25 to 30 minutes or until vegetables are tender, stirring occasionally.
- Add drained tuna and milk.
- Heat through, season with salt and pepper to taste, and serve sprinkled with minced parsley.
Tips & Substitutions
For extra flavor, consider adding a dash of hot sauce or a squeeze of lemon juice. You can substitute the tuna with canned salmon or even cooked chicken for variation. If you prefer a thicker chowder, mash some of the potatoes before adding the milk. This dish is perfect for using up leftover vegetables. Serve it with crusty bread for a complete meal.
Serving Suggestions
This Potato Tuna Chowder pairs beautifully with crusty bread or a simple green salad for a light meal. For a heartier option, serve it alongside Grandma Estee'S Tuna Casserole. Garnish each bowl with minced parsley for a fresh touch and enjoy it with a glass of white wine for a delightful dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through. If it thickens too much, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Tuna Chowder contains roughly 931 calories, with 31g protein, 148g carbohydrates, and 28g fat. It is an excellent source of iron (200% of the Daily Value), vitamin C (110% of the Daily Value), and potassium (87% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1258mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned or frozen?
Yes, fresh vegetables can definitely be used! Just make sure to chop them to similar sizes as the recipe suggests. Fresh carrots, celery, and potatoes will provide great texture and flavor, enhancing the overall dish.
How can I make this chowder gluten-free?
This recipe is naturally gluten-free as it doesn't include any flour or gluten-containing ingredients. Just ensure that any additional seasonings or broth you use are labeled gluten-free to maintain the integrity of the dish.
Can I freeze this chowder?
While it's possible to freeze the chowder, the texture of the potatoes may change upon thawing. If you plan to freeze it, consider undercooking the vegetables slightly. Allow it to cool completely before transferring to a freezer-safe container for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).