Tuna Vegetable Chowder

* Exported from MasterCook II *

Tuna Vegetable Chowder

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main Dish
Soups Low Calorie
Low Fat Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Teaspoons Margarine - Becel Light
1 Medium Onion -- chopped
1 Clove garlic -- minced
1 Cup carrots -- diced
1 Cup celery -- chopped
3 Cups potatoes -- diced
1 1/2 Teaspoons Knorr Chicken Stock
1 1/2 Cups Water
2 Tablespoons fresh dill -- chopped
1 1/2 Teaspoons lemon rind -- grated
1 6.5 Oz. Can tuna in water
1 1/2 Cups skim milk
1 Cup corn, frozen
1 Cup peas, frozen
1/4 Teaspoon salt
1/4 Teaspoon pepper

In 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.
Per Serving (6) - Calories 154.1, Total Fat 1.5, 8.6%CFF

NOTES : 2% or whole milk can be substituted for skim milk but the
calorie and fat contents will be higher. ( My hubby would prefer I made
it with the 2% instead of the skim milk but he likes it anyways.)