Tuna Vegetable Chowder

Recipe Ingredients

2 teaspoons	10ml	Margarine - Becel Light
1 teaspoon	5ml	Onion - chopped (medium)
1		Garlic clove - minced
1 cup	110g / 3.9oz	Diced carrots
1 cup	110g / 3.9oz	Chopped celery
3 cups	438g / 15oz	Diced potatoes
1 1/2 teaspoons	7.5ml	Knorr chicken stock
1 1/2 cups	355ml	Water
2 tablespoons	30ml	Chopped fresh dill
1 1/2 teaspoons	7.5ml	Grated lemon rind
1		Tuna in water - (6 1/2 oz)
1 1/2 cups	355ml	Skim milk
1 cup	62g / 2.2oz	Frozen corn
1 cup	237ml	Frozen peas
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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.

This recipe yields 8 cups for 4 to 6 servings.

Source:
Undocumented, but from the WWW

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