Easy Tuna Cheddar Chowder

I’ll admit that Tuna Cheddar Chowder doesn’t necessarily sound like the most tempting soup in the world.

But when I came across the recipe in Amy Dacyczyn’s The Complete Tightwad Gazette, she described it as one of the best soups she knew—delicious, with an appealing orange-gold color.

That was enough to make me want to try it.

Amy Dacyczyn has long been one of my favorite sources for simple, practical, inexpensive recipes, and this one is a perfect example. It’s made almost entirely from basic ingredients I usually have around: carrots, onion, butter, flour, chicken broth, milk, canned tuna and cheddar cheese.

In other words, it’s what I think of as an emergency recipe—something you can make when it seems like there’s nothing in the house for dinner.

I originally pulled this recipe out when we were getting ready to leave Phoenix for Wisconsin for the summer. I was trying not to buy more groceries and instead use up what we already had.

We made the chowder for Sunday supper and it was a hit.

My only observation was that it was a little thicker than I prefer, which is easily fixed with an extra splash of broth or milk.

Why You’ll Love This Tuna Chowder

• Made with everyday ingredients – Most of what you need may already be in your refrigerator and pantry.
• Quick enough for an easy supper – There’s no long simmering required.
• Budget-friendly – Canned tuna turns a handful of inexpensive ingredients into a satisfying meal.
• Creamy without heavy cream – Milk, a simple flour-thickened base and cheddar give the soup its creamy texture.
• Easy to adjust – Add a little more broth or milk if you prefer a thinner chowder.

Ingredients and Substitutions

Carrots – Shredding the carrots helps them cook quickly and contributes to the chowder’s pretty golden color.

Onion – A chopped onion provides the savory base for the soup. Yellow or white onion will work.

Butter – Used to sauté the vegetables and combine with the flour to thicken the chowder.

All-purpose flour – Stirred into the butter and vegetables to create the thickening base for the soup.

Chicken broth – Provides more flavor than using milk alone. If you prefer, vegetable broth (affiliate link) can be substituted.

Milk – Gives the chowder its creamy consistency without the need for heavy cream. I would use whatever milk you normally keep on hand.

Water-packed tuna – Drain and flake the tuna before adding it. This is a great recipe for basic canned tuna rather than anything fancy.

Celery seed – Just ½ teaspoon adds a subtle celery flavor without requiring fresh celery.

Worcestershire sauce – Adds a little savory depth to the otherwise simple soup.

Reduced-fat cheddar cheese – Stirred in at the end for cheesy flavor and richness. Shredding your own cheese will generally help it melt more smoothly.

Salt and pepper – Add to taste after the cheese is incorporated, since the broth, tuna, Worcestershire and cheddar all contribute saltiness.

How to Make Tuna Cheddar Chowder

Step 1: Sauté the Vegetables

Melt the butter in a large saucepan over medium heat.

Add the shredded carrots and chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

Step 2: Add the Flour

Stir in the flour and cook, stirring constantly, for 1 to 2 minutes.

This cooks away the raw flour taste and creates the base that will thicken the chowder.

Step 3: Add the Broth and Milk

Gradually stir in the chicken broth and milk.

Continue cooking, stirring frequently, until the mixture is hot, bubbly and thickened.

Step 4: Add the Tuna and Seasonings

Stir in the drained tuna, celery seed and Worcestershire sauce.

Continue cooking, stirring occasionally, until everything is heated through.

Step 5: Add the Cheddar

Reduce the heat and stir in the shredded cheddar cheese until melted and smooth.

Step 6: Season and Serve

Taste and season with salt and pepper as needed.

If the chowder is thicker than you like, stir in additional broth or milk, a little at a time, until it reaches the consistency you prefer.

Recipe Notes

This is a fairly thick chowder as written. I prefer mine a little looser, so don’t hesitate to add more milk or chicken broth.

When adding the cheese, keep the heat fairly low and stir just until it melts. There’s no need to bring the soup back to a hard boil.

And while the combination of tuna and cheddar may sound a little unusual at first, think of the familiar tuna melt. The same flavors work surprisingly well in a creamy soup.

Most of all, I like having recipes like this tucked away for those nights when I don’t have a dinner plan and don’t particularly want to go grocery shopping. A can of tuna, a little cheese and a few refrigerator staples can become supper.

How Many Calories and WW Points?

According to my calculations, each serving has about 306 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

8 PointsPlus (Old plan)

If you’ve made this protein-packed Easy Tuna Cheddar Chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: The Complete Tightwad Gazette: Promoting Thrift as a Viable Alternative Lifestyle (affiliate link)

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