Tuna and sweet potato chowder recipe
information
Calories per serving 200.
ingredients
300 ml (10 fl oz) skimmed milk
300 ml (10 fl oz) fish stock
1 red onion, chopped finely
1 red pepper, de-seeded and chopped finely
2 bay leaves
350 g (12 oz) sweet potatoes, peeled and diced finely
100 g (3 1/2 oz) canned or frozen sweetcorn
200 g (7 oz) canned tuna in brine, drained and flaked
1 tablespoon cornflour
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to garnish
300 ml (10 fl oz) fish stock
1 red onion, chopped finely
1 red pepper, de-seeded and chopped finely
2 bay leaves
350 g (12 oz) sweet potatoes, peeled and diced finely
100 g (3 1/2 oz) canned or frozen sweetcorn
200 g (7 oz) canned tuna in brine, drained and flaked
1 tablespoon cornflour
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to garnish
method
1. Place the milk, fish stock, onion, red pepper bay leaves and sweet potatoes in a large saucepan and gently bring to the boil.
2. Reduce the heat and simmer gently for 10 minutes until the potatoes are tender
3. Stir in the sweetcorn and tuna, and heat through. Season to taste.
4. Mix the cornflour with a little cold water to make a thin paste and add it to the pan.
5. Cook, stirring, until the soup thickens slightly.
6. Serve in four warmed bowls, garnished with chopped parsley.
2. Reduce the heat and simmer gently for 10 minutes until the potatoes are tender
3. Stir in the sweetcorn and tuna, and heat through. Season to taste.
4. Mix the cornflour with a little cold water to make a thin paste and add it to the pan.
5. Cook, stirring, until the soup thickens slightly.
6. Serve in four warmed bowls, garnished with chopped parsley.
serving amount
serves 4.
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