Hearty Tuna Cheese Chowder
- 1/3 cup plus 2 Tbsp. flour
- 6 cups milk
- 1 stick margarine or butter
- 2 to 2 1/2 cups celery
- 1 large onion
- 1 large can diced tomatoes
- 2 small or 1 large can sliced new potatoes
- 1 can of whole kernel corn
- 1/2 tsp. dill weed
- 1 to 1 1/2 lb grated jack cheese
- 1 large can solid white tuna
Saute celery and onion in butter until tender. Stir in flour and heat until bubbly. Stir in 3 cups milk and heat on medium heat until thickens. Lower the heat and add the other 3 cups milk and heat thoroughly. Add the rest of the ingredients except for the tuna. Heat real well, then add tuna. Once the tuna is hot, ENJOY!
Note: If you add the tuna before the cheese melts, you end up with a gooey mess of cheese and tuna that won't come apart in the soup, which might sound good, but it's not pleasant.
Source: My friend, Lori.
By Terri from NV
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