Main CourseSoupDinner

Tomato Tuna Chowder

Name: Tomato Tuna Chowder
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 pcs celery chopped; 0.5 pcs green bell pepper diced; 2 clove garlic minced; 600 g waxy potato peeled and diced into 1-2 cm cubes; 1,000 ml low-sodium tomato juice; 2 pcs canned tuna in water drained and flaked; 0.5 tsp poultry seasoning; 0.25 tsp cayenne pepper; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 10 g fresh parsley chopped (optional)

A light and hearty chowder featuring canned tuna and potatoes in a savory tomato broth. This simple one-pot meal is quick to prepare and packed with vegetables, making it a perfect weeknight dinner.

An original recipe by Forkin

Total time: 53 min
Serves: 4
Difficulty: Easy
Per serving: 294 kcal

Allergen information: may contain celery and fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 tbspolive oil
1 pcsyellow onion, finely chopped
2 pcscelery, chopped
0.5 pcsgreen bell pepper, diced
2 clovegarlic, minced
600 gwaxy potato, peeled and diced into 1-2 cm cubes
1,000 mllow-sodium tomato juice
2 pcscanned tuna in water, drained and flaked
0.5 tsppoultry seasoning
0.25 tspcayenne pepper
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

10 gfresh parsley, chopped(optional)

Equipment

ladle · large pot · knife · cutting board

The method

Step by step

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion, celery, and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
About 7 min
Cook’s note: Cooking the vegetables until soft builds a flavorful base for the chowder.
3
Stir in the minced garlic and cook for about 30 seconds more, until fragrant.
About 1 min
4
Pour in the tomato juice and add the diced potatoes, poultry seasoning, cayenne pepper, salt, and black pepper.
About 1 min
5
Increase the heat to bring the chowder to a boil, then immediately reduce the heat to maintain a gentle simmer.
About 5 min
6
Cover the pot and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
About 20 min
7
Gently stir in the drained and flaked tuna. Allow it to heat through for 2-3 minutes.
About 3 min
Cook’s note: Avoid over-stirring after adding the tuna to keep some larger flakes intact.
8
Taste the chowder and adjust seasoning with more salt or pepper if needed. Serve hot, topped with fresh parsley for garnish if using.
About 1 min

Per serving

Nutrition

76%Score

Calories: 293.9kcal
Protein: 21.3g
Carbs: 42.6g
Fat: 4.7g
Fibre: 5.9g
Sugar: 10.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chowder in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over medium-low heat until warmed through, adding a splash of water or tomato juice if it has thickened.