This recipe for Tuna Cheddar Chowder comes from Amy Dacyczyn, author of The Complete Tightwad Gazette, and one of the queens of simple easy cheap recipes.
As she explains in her book dedicated to frugal living, “tuna cheddar chowder” may not sound particularly tempting, but this is actually one of the best soups I know. It is delicious and has an appealing orange-gold color.”
Well, that description was enough for me to want to add it to my list of must try cheap soup recipes. It sounds perfect for those times when you need a simple easy dinner/supper and the cupboard is bare. It’s made from basic pantry staples that most people always have on hand. And fits perfectly into that category of “emergency recipes,” made with ingredients that you always have on hand for times when you need a quick easy meal unexpectedly.
Even when it seems like there’s nothing in the house to eat, I usually have the ingredients this recipe calls for – carrots, onion, butter, flour, chicken broth, milk, tuna and cheddar cheese.
It’s that time of year when we are getting ready to leave Phoenix and head to Wisconsin for the summer, so I’m trying to limit the groceries I buy and use up what’s around. This tuna cheddar chowder recipe works perfectly in that plan so it will be showing up for supper here one night this week.
6/14/11 Update: We had this easy chowder for supper Sunday night and it was a hit. I thought it was a little thick, if you feel the same you can always thin it out a bit with additional broth and/or milk until it’s the consistency that you prefer.
- 2 carrots shredded
- 1 onion chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 can 6.5 ounces water-packed tuna, drained and flaked
- 1/2 teaspoon celery seed
- 1/2 teaspoon Worcestershire sauce
- 1 cup reduced-fat shredded cheddar cheese
- Salt and pepper to taste
Place the butter in a large saucepan and melt it over medium heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and transparent, about 5 minutes. Stir in the flour and cook, stirring constantly for 1 to 2 minutes. Add the broth and milk. Heat, stirring constantly, until thick and bubbly. Add the tuna, celery seed, Worcestershire sauce and continue to cook, stirring occasionally, until heated through. Add the cheese and stir until it melts. Season to taste with salt and pepper.
Nutritional Estimates Per Serving (1/4th): 306 calories, 14.2 g fat, 19.1 g carbs, 1.6 g fiber, 25.1 g protein and 8 Weight Watchers PointsPlus
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