Tuna Chowder

I was thinking of how to use my Wild Planet tuna in a winter comfort food and it warms my heart and toes that I succeeded.. And its done in 1 2qt pot in 30 mins.. Drivers face the risk of being stranded in winter weather.. Most of us pack extra canned goods and water, just in case.. Canned doesn’t have to mean bland.. This chowder is anything but bland and can be eaten hot or cold, but I do prefer it hot.. I could see adding Chipotle spice or smoked paprika, if the mood strikes to add some spice heat, maybe next time..

 

Tuna Chowder

 

2 5oz cans of Wild Planet tuna undrained ย ( I only recommend this brand for the same results )

1 cup uncooked jasmine rice

32oz Low sodium fat free chicken broth

1 15 oz can whole kernel corn (drained)

4 stalks celery chopped

2 eggs

2 tbsp Melt or butter or margarine

1 tbsp ground garlic

1 tbsp ground thyme

1 tbsp onion powder

1 tbsp ground ginger

2 tbsp lemon juice concentrate

1/2 cups water (if needed)

 

In a 2 quart pot, melt the Melt and saute celery about 5mins on med high heat..

Add the broth keeping the heat on med high.. Add the rice and corn, allow to cook about 10 mins, stirring occasionally.. crack and drop both eggs in and wait about 1 minute and when the whites are halfway coagulated, break the yolks stirring them about a minute until the soup thickens.. Add spices and turn down the heat to med and cook another 12 mins.. If you use another brand of tuna, drain the tuna and use the 1/2 cup of water.. The chowder should be thick and creamy and the pot should be just shy of being full..

Using Melt ( or coconut oil ) this is the calories and cholesterol amounts

4 servings .. 2 cups each serving

Per serving :

245 calories

122.1 mg cholesterol ย ( 300mg is the daily recommended limit intake)

It’s packed with protein, vitamins and minerals.. very low in fat and ultra low in saturated fat..

For me it turned out to be a super soup..

Thick, creamy and chunky.. filling but doesn’t make you feel groggy or foggy after eating like some cream based soups do.. And its not fishy at all..

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9 thoughts on “Tuna Chowder

  1. Wow! That’s generous! ๐Ÿ™‚ I’m no expert, just a writer thinking of self-publishing myself. I’d bet a cookbook would be very marketable and you have quite a unique angle on cooking. That would offer a pretty wide audience base. You’ve got your folks on the road and even could get camping and guys in like deer camps with delicious meals that easy to make and clean up. Plus your blog title is a great book title (if it’s not taken).

    I’ve done lots of research for publishing avenues. ๐Ÿ™‚ So just throwing it out there.

    Liked by 1 person

    1. I wish I could hit like a million times on this comment ! blush..blush..
      I very much appreciate your kind thoughts on what a broad spectrum of people might pick up a cookbook if I published one.. I don’t know the first thing about publishing or how to market a book.. But in the future I may ask you for some guidance in that, if you wouldn’t mind..

      Liked by 1 person

      1. I know! Sometimes I wish they had multiple “like” buttons. Sometimes one Like isn’t enough!

        Sure. Ask away. What I did was get about a dozen self-publishing books, googled publishing options, and read books about marketing books. ๐Ÿ™‚ I could probably point you in a direction of helpful books and resources.

        Liked by 1 person

  2. Oh wow Jessica, I’ve never thought of doing that.. Even this blog wasn’t my idea lol.. Maybe if the blog does well, I will do a cookbook.. If I do, it will be free for you and a few others as well.. ๐Ÿ˜‰

    Liked by 1 person

    1. This is actually my favorite soup I make..Close to chicken soup but with a richer flavor.. The egg and how it’s dropped in and left a minute then stirred makes it velvety in my opinion..

      Liked by 1 person

  3. You’re a fan of smoked paprika too !
    Have you tried sprinkling any on veggies ? I like it especially on pan seared asparagus.. I use it in some of my bean dips.. I really need to post the dips.. I’d grown so tired of garbanzo beans.. I found I prefer cannellini beans for dip because of their creamier consistency and milder flavor..

    Like

  4. This looks yummy – hopefully I won’t get stranded in the near future but I can see I will want to make this as a rib-sticking tummy warmer … it’s full of my favourite things and the idea of smoked paprika in it is heavenly ๐Ÿ™‚

    Liked by 1 person

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