Corn, Potato and Tuna Chowder

Info
Cook Time: 40 minutes

Serves: 6

Ingredients

 * 2 tablespoons vegetable oil


 * 3/4 cup onion, chopped


 * 3/4 cup celery, sliced


 * 3 large potatoes, scrubbed and diced


 * 2 1/2 cups water


 * 1/4 teaspoon black pepper


 * 2 tablespoon flour


 * 3 cups lowfat milk


 * 1 6-ounce can of (water-packed) tuna fish, drained


 * 2 cups fresh or frozen corn kernels

Directions
1.Heat oil in a large saucepan over medium-high heat. Add onion and celery and cook until onion is softened.

2.Add potatoes, water and pepper. Raise heat until water boils then reduce to medium heat. Allow potatoes to soften (about 15 – 20 minutes.)

3.In a medium bowl, mix flour and 2 tablespoons of the milk to make a smooth paste. Stir in the rest of the milk until combined then pour into potato mixture. Stir in corn, cover and simmer on medium heat for about 10 minutes then stir in tuna and serve.

Source

 * Corn, Potato and Tuna Chowder from the ''Public Health Cookbook—original source of recipe, taken from government resource in the public domain