Charlie’s Corn Chowdah

Charlie’s Corn Chowdah
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    Recipe Yield: 4

30 minutes

Rich and creamy – perfect for a fall lunch!

Ingredients:

  • 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans - Chunk Light or Albacore White Tuna (if using cans, drained and chunked)
  • 2 Tbsp. butter or margarine
  • 12 cup diced celery
  • 12 cup diced carrots
  • 12 cup diced onions
  • 2 Tbsp. flour
  • 1 tsp. dried thyme leaves
  • 1 can (14.5 oz.) canned creamed corn
  • 2 cups milk
  • 1 tsp. instant bouillon, chicken flavored
  • 1 cup water

Directions:

  • In a medium saucepan melt butter over medium heat; add celery, onion and carrots and cook about 3 minutes or until slightly tender.
  • Add flour and thyme; blend well. Cook for 1 minute, stirring constantly.
  • Add corn, milk, tuna, water and bouillon, stirring to blend. Cover and simmer for 5 minutes to heat through (do not allow to boil).

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.