Tuna And Corn Chowder
Creamy tuna and corn chowder with fragrant spices and lemon zest, perfect for a comforting, flavorful meal suitable for lunch or dinner.
Ingredients
Instructions
- Melt butter in a large saucepan and cook onion until soft.
- Stir in curry powder, paprika, and flour; cook for 1 minute, stirring constantly over moderate heat.
- Gradually add chicken stock and bring to a boil, stirring constantly.
- Stir in milk, lemon peel, and corn, then simmer for 5 minutes.
- Break tuna into flakes and stir into the soup.
- Add Parmesan cheese and simmer for an additional 5 minutes.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or a dollop of sour cream when serving. If you want to enhance the flavor, try adding some diced potatoes or carrots for extra heartiness. Fresh herbs like parsley or dill can also brighten the dish. Consider substituting the tuna with canned salmon if you prefer a different fish flavor.
Serving Suggestions
Serve this chowder hot, garnished with fresh herbs or a sprinkle of paprika for added color. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a fun twist, consider serving it with a side of Sheila's Chicken Ball for a heartwarming dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna And Corn Chowder contains roughly 1513 calories, with 18g protein, 114g carbohydrates, and 113g fat. It is an excellent source of iron (61% of the Daily Value), calcium (44% of the Daily Value), and protein (36% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1733mg per serving (75% 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 corn instead of frozen?
Yes, fresh corn can be used in place of frozen. Just make sure to cook it until tender before adding it to the chowder. One medium ear of corn typically yields about 3/4 cup of kernels, which should work perfectly in this recipe.
Is it possible to make this chowder gluten-free?
Absolutely! To make the chowder gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that your chicken stock and any other packaged ingredients are certified gluten-free as well.
How can I make this chowder spicier?
For a spicier version, consider adding a pinch of cayenne pepper or some chopped jalapeños along with the onion. You can also stir in a dash of hot sauce before serving to give it an extra kick. Adjust to your preferred level of heat!
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).