Curried Tuna And Potato Chowder
Nutrition
Calories: 419.78 kcalCarbohydrates: 52.36 gProtein: 40.57 gFat: 5.51 gSaturated Fat: 1.1 gCholesterol: 35.77 mgSodium: 902.82 mgFiber: 8.66 gVitamin A: 33.12375 IUCalcium: 97.84 mgIron: 5.38 mg
Ingredients
- 2 tsp olive oil or canola oil
- 1 cup chopped onion
- 1 tbsp minced garlic
- 1 tbsp seeded minced jalapeño (about 1 pepper)
- 1 cup diced celery
- 2 tsp curry powder
- 1-1/2 tsp hot curry powder or an additional 1/2 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt or to taste can be omitted if using salted broth
- 3 cups fish broth preferably unsalted
- 1 cup water
- 1-1/2 lbs potatoes peeled and cut into 1/2 inch cubes
- 1 12- ounce can evaporated skimmed milk
- 1 lb tuna cut into 1/2-inch cubes
- 1 cup cooked or frozen and thawed peas
- 1 small red unpeeled apple finely diced, for garnish
Instructions
- Briefly heat the olive oil or canola oil in a soup kettle or Dutch oven, preferably one that has a lid and a nonstick surface. Add the onion, and sauté it for 2 minutes. Add the garlic and jalapeño, and sauté the vegetables for another minute. Add the celery, curry powder, hot curry powder, cumin, paprika, and salt (if using), and sauté the ingredients 1 minute longer.
- Stir in the broth and water, and bring the mixture to a boil. Add the potatoes reduce the heat, partially cover the pot, and simmer the mixture for 10 minutes.
- Add the evaporated milk (see "Preparation tip"), and bring the mixture up to a boil. Add the tuna, and, when the ingredients just reach the boiling stage, reduce the heat, and simmer the chowder in the uncovered pot for 4 minutes. Add the peas, and cook the chowder 1 minute longer.
- Serve the chowder piping hot, topping each serving with the diced apple.