Corn, Potato and Tuna Chowder

Description
Corn, Potato and Tuna Chowder from the ''Public Health Cookbook—original source of recipe, taken from government resource in the public domain
 * Cook Time: 40 minutes
 * Serves: 6

Ingredients

 * 2 tablespoons vegetable oil
 * ¾ cup onion, chopped
 * ¾ cup celery, sliced
 * 3 large potatoes, scrubbed and diced
 * 2½ cups water
 * ¼ teaspoon black pepper
 * 2 tablespoon flour
 * 3 cups low fat milk
 * 1 x 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.
 * 3) Allow potatoes to soften (about 15 – 20 minutes)
 * 4) In a medium bowl, mix flour and 2 tablespoons of the milk to make a smooth paste.
 * 5) Stir in the rest of the milk until combined then pour into potato mixture.
 * 6) Stir in corn, cover and simmer on medium heat for about 10 minutes then stir in tuna and serve.