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Sweetcorn and tuna chowder

It is important to remove as much oil as possible from the tuna so that the chowder is not greasy.
Always add the cheese just before serving, when the soup is still hot enough for it to melt. Do not bring back to the boil after adding the cheese or the soup will be stringy.

ingredients

serves 4 - 6
350 g (12 oz) can sweetcorn
200 g (7 oz) can tuna
25 g (1 oz) margarine or butter
1 large onion, finely chopped
2 tablespoons plain flour
2 teaspoons sweet paprika
pinch of cayenne pepper
850 ml (1 1/2 pints) milk
pinch of salt
grated zest of 1/2 lemon

to finish

50 g (2 oz) Cheddar cheese, finely grated
4 tablespoons chopped parsley

method

1. Drain the sweetcorn, reserving the juice. Drain off the oil from the tuna fish and discard. Place the fish on absorbent paper to remove excess oil. Flake the fish carefully into a bowl.

2. Melt the margarine in a saucepan, add the onion and cook gently until soft but not coloured.

3. Stir in the flour, paprika and cayenne pepper and cook for 1 minute, stirring constantly with a wooden spoon. Gradually stir in 300 ml (1/2 pint) milk and the reserved sweetcorn juice and bring to the boil, stirring.

4. Stir in the remaining milk and bring the mixture to simmering
point. Add the salt and the grated lemon zest.

5. Add the sweetcorn and simmer the soup, uncovered, for 5 minutes. Add the tuna fish and simmer for a further 5 minutes until heated through.

6. To finish: taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with the cheese and parsley and serve at once.

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