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..
2 5oz cans of Wild Planet tuna undrained ( 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 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 :
122.1 mg cholesterol ( 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..