Potato Tuna Chowder Recipes

EASY AMERICAN POTATO AND TUNA CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
• Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
• Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
• Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.

POTATO CHOWDER

Steps:

• In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

TUNA CHOWDER

Steps:

• Saute celery and onions in butter for about 10 minutes or until tender.
• Add garlic, saute for a minute or two.
• Add parsley, salt, pepper, chicken stock and potatoes.
• Bring to a light boil, reduce heat and simmer, stirring often, until potatoes are desired tenderness - about 10-15 minutes.
• Add corn, tuna and milk. Simmer over medium heat, stirring often, for 5 minutes.
• Serve and enjoy : )

POTATO CHOWDER SOUP I

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

TUNA CHOWDER

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.

POTATO TUNA CHOWDER

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.

TUNA AND ONION JACKET POTATOES RECIPE

Steps:

• Preheat oven to 200°C (400°F, gas mark 6). Bake the potatoes for 75-90 mins or until tender.
• Mix all the remaining ingredients together. Cut the potatoes in half and fill with tuna mixture. Serve immediately.

POTATO AND SEA FOOD CHOWDER

Steps:

• Melt butter and add flour. Mix well and slowly add fish stock, mixing regularly to prevent clumping. Bring to a boil. Season to taste with salt and pepper. Let simmer for 5 minutes and set aside.Peel potatoes and cut into to 2 cm (approx. 1 inch) cubes. Boil in salted water until tender. Drain and set aside.Melt butter and fry, but don't brown, onion and celery for 4 to 5 minutes. Add lobster meat, shrimp, and salmon cut into 2 cm (approx 1 in.) pieces. Cook for 3 minutes.Add potatoes and seafood to stock mixture, add then add cream. Check seasoning. Serve sprinkled with chives in soup bowls.