Tuna Chowder

This creamy, flavorful Tuna Chowder is the ultimate comfort in a bowl — a rich and savory soup made with high-quality canned tuna, tender vegetables, and herbs in a luscious, hearty broth. It’s a comforting and nourishing meal perfect for chilly days or whenever you want something warm, satisfying, and full of flavor.

Why You’ll Love This Recipe

• Creamy and comforting — Like clam chowder but lighter and more approachable

• Flavorful seafood twist — Uses premium canned albacore tuna for rich, savory taste

• Perfectly balanced — Hearty potatoes and celery add body, while herbs and wine boost depth

• Easy to make — Simple ingredients and straightforward steps

• Elegant enough for company — Looks and tastes like something from a seaside bistro

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 1 large shallot, finely diced

• 1 garlic clove, finely diced

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• 1½ cups vegetable broth

• 1 bay leaf

• 2 teaspoons fresh thyme, chopped

• ¼ cup dry white wine

• ½ pound fingerling potatoes, sliced into ¼-inch thick rounds

• 1½ cups half-and-half

• 1 (7-ounce) can high-quality albacore tuna, undrained

• 1 rib celery, thinly sliced

• ¼ teaspoon black pepper

• Fresh chives, chopped (for garnish)

• Freshly ground black pepper, to taste

• Celery leaves and oyster crackers (optional, for garnish)

directions

1. Heat olive oil in a large stockpot over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.

2. Add shallot and garlic; cook for another minute until fragrant.

3. Sprinkle in the flour and salt. Reduce heat to low and stir continuously for 2–3 minutes to form a roux.

4. Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook for 5 minutes. The mixture should thicken to the consistency of heavy cream.

5. Add bay leaf, thyme, white wine, and sliced potatoes. Simmer gently, covered, for 15–20 minutes until the potatoes are tender.

6. For a thicker chowder, blend ½ cup of the soup and stir it back in. For a lighter version, skip this step.

7. Stir in the half-and-half, undrained tuna, celery, and black pepper. Warm through over medium-low heat. Adjust seasoning to taste.

8. Discard bay leaf and ladle soup into bowls. Garnish with chopped chives, extra pepper, celery leaves, and oyster crackers if desired.

Servings and timing

• Yields: 4 servings

• Prep time: 20 minutes

• Cook time: 45 minutes

• Total time: 1 hour 5 minutes

Variations

• Make it dairy-free: Substitute half-and-half with unsweetened oat or cashew cream.

• Swap proteins: Use smoked salmon, cooked shrimp, or crab meat for a different twist.

• Add heat: Include a pinch of cayenne or diced jalapeños for spice.

• Extra veggies: Add corn, peas, or chopped carrots for more color and flavor.

• Smoky version: Use smoked tuna and add a pinch of smoked paprika.

storage/reheating

• Storage: Store leftover chowder in an airtight container in the fridge for up to 3 days.

• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the dairy from curdling.

• Freezing: Not recommended due to the dairy, but you can freeze the base (before adding half-and-half) for up to 2 months.

FAQs

Can I use regular canned tuna?

Yes, but for the best flavor and texture, use high-quality albacore tuna packed in its own juices.

What can I use instead of white wine?

You can substitute with an equal amount of broth or a splash of lemon juice for acidity.

Is this chowder gluten-free?

Not as written — it contains flour. For a gluten-free version, use a gluten-free flour blend or cornstarch slurry.

Can I make this ahead of time?

Yes. Make the chowder a day ahead and gently reheat before serving. It tastes even better the next day.

How thick should the soup be?

It should be creamy and slightly thick, like a chowder. You can blend a portion for a thicker consistency.

What if I don’t have fingerling potatoes?

Use Yukon Gold or red potatoes cut into small, uniform pieces.

Is it okay to use canned tuna with flavoring (e.g., jalapeño)?

Yes! Flavored tuna adds an exciting twist. Adjust seasoning based on the flavor profile.

Can I make it in a slow cooker?

You could adapt it, but it’s best cooked on the stovetop for proper texture control and to prevent dairy curdling.

Does the tuna taste strong?

No. When paired with the creamy broth and herbs, the tuna offers a savory, mellow flavor — not overly “fishy.”

Can I add cheese to this soup?

It’s not traditional, but a little grated parmesan stirred in can enhance the savory notes.

Conclusion

Tuna Chowder is a hearty and creamy seafood soup that hits all the right comfort notes. Whether you’re a fan of classic clam chowder or just looking for something different and deeply satisfying, this dish delivers. With high-quality tuna, tender veggies, and fresh herbs, it’s easy to make and sure to impress — perfect for cozy dinners or sharing with guests.

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