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
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  • 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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