Directions:
- Cook potatoes until tender in a medium saucepan with just enough water to cover. Drain and set aside.
- Melt butter in a small soup pot. Add onion and celery to butter and saute over medium to medium low heat for 5 to 10 minutes, or until veggies are crisp tender.
- Sprinkle in flour; stir with wooden spoon until all flour is incorporated. Allow to bubble for a few minutes, stirring occasionally but do not brown.
- Scoot pan off of the heat and slowly add milk to mixture in pot, stirring constantly to prevent lumps. Then add chicken stock.
- Return pan to heat; combine tuna, potatoes and seasonings with the chowder. Let come to simmer; cook until heated through.
- Adjust seasonings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.63 Kcal (2845 kJ) | ||
| Calories from fat | 323.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.94g | 55% | |
|---|---|---|---|
| Cholesterol | 88.15mg | 29% | |
| Sodium | 1794.62mg | 75% | |
| Potassium | 1043.4mg | 22% | |
| Total Carbs | 44.82g | 15% | |
| Sugars | 19.27g | 77% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 42.73g | 85% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.1mg | 11% | |
| Calcium | 409.6mg | 41% | |
| Amount Per 100 g | |||
| Calories | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 45.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 55% | |
|---|---|---|---|
| Cholesterol | 12.36mg | 29% | |
| Sodium | 251.64mg | 75% | |
| Potassium | 146.31mg | 22% | |
| Total Carbs | 6.28g | 15% | |
| Sugars | 2.7g | 77% | |
| Dietary Fiber | 0.53g | 15% | |
| Protein | 5.99g | 85% | |
| Vitamin C | 0.5mg | 6% | |
| Iron | 0.3mg | 11% | |
| Calcium | 57.4mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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