Tuna Chowder

Tuna Chowder

2 T butter
1 medium onion, diced
2 stalks celery, diced
2 T dried dill weed
4 medium potatoes, diced
3 cans water-packed tuna, including juice
6 cups whole milk
2 tsp bouillon paste or powder
10 oz frozen peas
1 cup cream
salt and pepper (to taste)
shredded mozzarella cheese

Heat butter over medium heat in a medium stock pot.  When butter has melted and foam has subsided, add onions and celery.  Saute for 4-5 minutes, or until onions are beginning to grow transluscent.  Add dill and potatoes, stirring to combine.  Pour in milk and bouillon paste.  Bring to a boil.  Simmer for 15-20 minutes or until potatoes are just tender.

Using a fork, add tuna and its juice to the soup.  Stir in peas and cook just until warmed.  Add cream.  Taste for seasoning, adding salt and pepper to taste.

Serve hot with a sprinkling of mozzarella cheese & plenty of crusty bread.

©BURP! Where Food Happens

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