Best 7 Tuna Chowder Recipes

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Indulge in a comforting culinary journey with our delectable tuna chowder, a classic dish that promises to warm your soul and tantalize your taste buds. This chowder is a harmonious blend of tender tuna, savory vegetables, and a creamy, flavorful broth that will leave you craving for more. Dive into a symphony of flavors as each spoonful unveils the perfect balance of seafood and vegetables, complemented by the richness of the creamy broth. Whether you're a seafood enthusiast or simply seeking a hearty and satisfying meal, our tuna chowder is sure to become a favorite in your kitchen. Explore our collection of meticulously crafted recipes, each offering a unique twist on this timeless dish. From the classic New England-style chowder to variations featuring corn, bacon, or a touch of spice, we've got something for every palate. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

TUNA CHOWDER



Tuna Chowder image

Tuna soups are a new idea to me, but this one is really good! And it is easy to prepare also. I am not sure of the source of this recipe; I got it from a neighbor.

Provided by Lorraine of AZ

Categories     Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3 stalks celery, chopped
1 large onion, chopped
1 large potato, chopped
3 tablespoons flour
3 cups milk
2 (6 ounce) cans tuna in water, drained
4 ounces cheddar cheese, grated (1 cup)
1 teaspoon dried thyme
1 teaspoon dill weed
salt and pepper
chopped fresh parsley

Steps:

  • Melt butter in a large skillet. Saute the celery, onion, and potato until the potato is tender.
  • Into skillet, whisk flour and cook a minute. Add milk and blend inches Cook 5 minutes until milk thickens.
  • Add the drained tuna, cheese, and seasonings. Heat over medium-low heat 5 to 10 minutes.
  • Garnish bowls of soup with chopped parsley.

CORN-POTATO-TUNA CHOWDER



Corn-Potato-Tuna Chowder image

I like this soup because it easy to put together and uses ingredients most people already have on hand.

Provided by Muna Escobar

Categories     Fish Soups

Time 25m

Number Of Ingredients 12

2 Tbsp olive oil
1 small onion, chopped
2 stalks celery, diced
3 large potatoes, diced
3 c chicken broth
1/4 tsp pepper
2 Tbsp flour
3 c milk
1 can(s) corn, drained
1 can(s) tuna, drained
1 c shredded cheddar cheese (opt)
4 pieces cooked & crumbled bacon(opt)

Steps:

  • 1. Saute onion & celery in olive oil until soft.
  • 2. Add potatoes, broth & pepper.
  • 3. Heat to boiling then simmer, covered until potatoes are tender.
  • 4. Mix flour with a small amount of milk then add remaining milk.
  • 5. Slowly stir into soup mixture along with the corn.
  • 6. Cook until slightly thickened.
  • 7. Stir in tuna.
  • 8. Serve with cheddar cheese, crumbled bacon and saltine crackers.

CHEESY TUNA-VEGETABLE CHOWDER



Cheesy Tuna-Vegetable Chowder image

Enjoy hearty dinner that's ready in just 20 minutes! This cheesy tuna and vegetable chowder is made easily using Progresso® tuna, mixed vegetables and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/4 cup butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen mixed vegetables
1/4 teaspoon dried marjoram leaves, crushed
1 cup shredded Cheddar and American cheese blend (4 oz)
2 cans (5 oz each) Progresso™ tuna, drained, flaked

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • Add cheese and tuna; heat, stirring gently, until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 1 g

CORN COB,POTATO & TUNA CHOWDER



CORN COB,POTATO & TUNA CHOWDER image

In the 50s and 60s, I was working 2 jobs, and raising 2 boys. So quickie meals were the norm. Always trying to make do ... with what was in the larder. I devised this recipe so man moons ago, I forgot all about it! My dear sister-in-law reminded me of how she liked it. So here is my simple recipe,for you to enjoy. A can of corn,...

Provided by Nancy J. Patrykus

Categories     Chowders

Time 40m

Number Of Ingredients 10

2 Tbsp oil.............or bacon grease. yum!
3/4 c onions.........diced
3/4 c celery .........diced
3 large potatoes.........peel and chopped
2-1/2 c water..............or chicken broth
2 Tbsp flour
3 c milk
1 can(s) tuna fish drained............or salmon
2 c canned corn... or fresh corn kernals, then save the cobs for the soup
dash(es) salt & pepper..... green onions or parsley to your liking

Steps:

  • 1. Combine oil, onion & celery in a saucepan. Cook slowly until onion is soft. Add potatoes, and water. Heat to boiling. Cook on medium heat until potatoes are soft...about 15 minutes.
  • 2. Mix flour and a small amount of milk to make a smooth paste. Add remaining milk. Slowly stir in fresh corn niblets or can corn and milk and flour mixture. Now is the time to add the corn cobs, from the fresh corn. Cut them up into 2 inch lengths. Cook over medium heat until slightly thickened, stirring frequently. Salt and pepper...if you want.
  • 3. Add canned, drained tuna gently. (or salmon).... Heat to serve. This picture is without the cobs. Serve with two corn cobs on top of the soup, and a dab of butter. Chopped green onion or parsley,sprinkled in each bowl. My niece liked to suck on the cooked cobs with a bit of butter!....Delish!!!

POTATO TUNA CHOWDER



Potato Tuna Chowder image

Make and share this Potato Tuna Chowder recipe from Food.com.

Provided by ontariomamaof7

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups potatoes, diced
2 cups chicken broth
1/2 cup onion, chopped
1/4 teaspoon sage
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/2 cup carrot, sliced
1/2 cup green beans, canned, drained
1/2 cup celery, sliced
3 cups skim milk
6 ounces tuna in water, drained and flaked

Steps:

  • In a large saucepan, combine 1-cup potatoes, chicken broth, and onions. Bring to a boil. Reduce heat and cover.
  • Simmer for ten minutes or until potatoes are tender. Add sage, paprika, and white pepper.
  • Mash potatoes.
  • Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes. Bring just to a boil.
  • Reduce heat and simmer for 15 minutes or until vegetables are tender.
  • Add tuna.
  • Simmer five minutes more.

Nutrition Facts : Calories 163.3, Fat 1.8, SaturatedFat 0.6, Cholesterol 14.9, Sodium 456.9, Carbohydrate 21.3, Fiber 2.3, Sugar 2, Protein 15.2

BASIC TUNA CHOWDER



Basic Tuna Chowder image

Make and share this Basic Tuna Chowder recipe from Food.com.

Provided by William Ricardi

Categories     Chowders

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11

4 liters water
5 medium potatoes
1 large carrot
1/2 large onion
2 teaspoons black pepper
2 tablespoons corn oil
2 1/2 tablespoons butter
1/2 tablespoon rum
1 tablespoon table salt
3 cans starkist chunk light tuna
1/8 cup flour

Steps:

  • Start by boiling about 8 pints or 4 liters of Water in a pot.
  • Peel the Potatoes, the Carrot, and the Onion.
  • Throw away the peelings.
  • Cut the Onion in half, saving the other half for anything else.
  • Slice the Carrot in centimeter strips, then cut each strip in half.
  • Cut each Potato into eigths, then cut each strip in half.
  • Dice the Onion VERY fine.
  • I do this by hand, but a food processor works.
  • Add all of the sliced and diced materials to the boiling water.
  • After about 3 minutes, reduce heat to medium.
  • Add the Salt, Pepper, Corn Oil, Butter, and Rum.
  • Stir for a minute.
  • Add the three cans of Starkist Tuna, juice and all.
  • Add the Flour and stir until it blends.
  • Allow mixture to boil for another 10 minutes, stirring once a minute or so.
  • Reduce heat to low.
  • Add any additional salt or pepper to taste.
  • Garlic powder at this stage is not unheard of.
  • Stir well after adding any more dry goods.
  • The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
  • Allow stew to reach desired thickness.
  • This may take some time.
  • Stir on low heat once in a while.
  • Remember, potato based stews WILL thicken somewhat after cooling.
  • When desired thickness is reached, remove from heat.
  • Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
  • Crackers optional.

ROMANA TUNA CHOWDER



Romana Tuna Chowder image

I just like soup and chowders in the winter. This is just one of my favorites. It needs put together but the ingredients seem to be there all the time.

Provided by Hoosier Margie

Categories     Chowders

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup celery, slices
1/3 cup green onion, slices
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
3 1/2 cups milk
2 (6 1/2 ounce) cans tuna, drained, flaked
1/4 cup grated romano cheese

Steps:

  • Sauté celery and onion in butter.
  • Blend in flour and salt.
  • Gradually add milk; cook, stirring constantly, until thickened.
  • Add tuna and cheese; stir until cheese is melted.

Tips:

  • To make the chowder even more creamy, blend half of the potatoes and vegetables until smooth before adding them back to the pot.
  • If you don't have celery or carrots, you can substitute with other vegetables, such as green beans, peas, or corn.
  • For a lighter chowder, use skim milk or low-fat milk instead of whole milk.
  • If you want to add more protein to the chowder, stir in some cooked chicken or shrimp.
  • For a spicy chowder, add a pinch of cayenne pepper or diced jalapeño peppers.
  • Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Tuna chowder is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover tuna. With a few simple ingredients and a little bit of time, you can create a creamy, flavorful chowder that the whole family will enjoy. So next time you're looking for a quick and easy meal, give tuna chowder a try. You won't be disappointed!

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