Print

Tuna Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Tuna Chowder is a comforting, creamy soup featuring sustainable albacore tuna, tender potatoes, aromatic herbs, and vegetables in a rich broth. Perfect for a cozy dinner, it’s an easy yet elegant dish full of flavor.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

1 large shallot, finely diced

1 large 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 ¼-inch thick

1½ cups half-and-half

1 (7-ounce) can Island Trollers Albacore Tuna, undrained

1 rib celery, thinly sliced

¼ teaspoon black pepper

Fresh chives, chopped (for garnish)

Freshly ground black pepper (for garnish)

Celery leaves (for garnish)

Oyster crackers (for serving)

Instructions

  1. Heat olive oil in a large stockpot over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 20 minutes.
  2. Add shallot and garlic; cook for 1 more minute until fragrant.
  3. Reduce heat to low, add flour and salt, and cook, stirring constantly, for 2–3 minutes to form a roux.
  4. Whisk in vegetable broth and bring to a simmer. Cook for 5 minutes, stirring occasionally until thickened like heavy cream.
  5. Add bay leaf, thyme, wine, and sliced potatoes. Cover and simmer gently until potatoes are tender, 15–20 minutes.
  6. For thicker chowder, blend ½ cup of the soup and return it to the pot. Skip this step for a thinner consistency.
  7. Stir in half-and-half, tuna with its juices, celery, and black pepper. Heat gently over medium-low heat. Adjust seasoning with more salt and pepper if needed.
  8. Remove bay leaf and ladle into bowls. Garnish with chives, black pepper, celery leaves, and oyster crackers. Serve hot.

Notes

  • Fingerling potatoes are preferred for their texture and size. Yukon Gold can be substituted, cut into ¼–½ inch dice.
  • For a lighter version, substitute Greek yogurt for half-and-half.
  • White wine can be substituted with a splash of pickle juice or lemon juice for acidity.

Nutrition

Find it online: https://cheftinaskitchen.com/tuna-chowder/