| Tuna Vegetable Chowder
2 teaspoons of Becel Light Margarine
1 medium onion, chopped
1 clove garlic, minced
1 cup of carrots, diced
1 cup of chopped celery
3 cups of diced potatoes
1 1/2 teaspoons of Knorr Chicken Stock
1 1/2 cups of water
2 tablespoons of fresh dill, chopped
1 1/2 teaspoons of lemon rind, grated
one 6.5 ounce can of Tuna in water
1 1/2 cups of skim milk
1 cup of corn, frozen
1 cup of peas, frozen
1/4 teaspoon of salt
1/4 teaspoon of pepper
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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. Makes 8 cups or 4 to 6 servings. NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving - Calories 144.4, Total Fat 1.6g. 9.8%CFF Posted to MC-Recipe Digest V1 #156 |
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