Country Cooking

Tuna Chowder

Tuna Chowder


  • 3 spoons of butter
  • Onions (how many depends on taste)
  • Celery (optional, based on your taste)
  • 1 tsp. of chopped garlic
  • 3 cans of Potato Soup with Cream
  • Milk (3 cans of soup that are empty)
  • 1 can of tuna, washed well
  • if you want, evaporated milk.


  1. Melt the butter in a pot over low heat.
  2. In the melting butter, cook the chopped celery and chopped onions until they are soft.
  3. Add the garlic that has been finely chopped and cook for another minute.
  4. Mix in the cream of potato soup from the three cans.
  5. Pour milk into each empty can of soup and put it in the pot.
  6. If you want a thicker taste, you can add one can of evaporated milk.
  7. Put the tuna in the pot after draining it.
  8. Keep the soup on low heat until it is ready to eat.
  9. Serve the tuna soup while it's still hot and enjoy the taste of the past.

Note: The original text had some personal stories and other information that have been taken out while the recipe steps have been kept.

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