Try this Tuna Vegetable Chowder recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings. NOTES : 2% or whole milk can be substituted for skim milk but the calorie and fat contents will be higher. Per Serving - Calories 144.4, Total Fat 1.6g. 9.8%CFF Posted to MC-Recipe Digest V1 #156
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 65.2mg | 2 % | |
Potassium 209mg | 6 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.1g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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