Tuna Chowder

1 pound yellowfin tuna steaks, skinned and cubed
1 can low-sodium chicken broth (10-3/4 ounces)
1 cup diced potatoes
1/2 cup EACH chopped onion, carrots, and celery
1/2 cup frozen corn
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 cup low-fat milk
1 tablespoon chopped parsley

In a large saucepan, mix broth with 1 can of water. Add potatoes and simmer 10 to 15 minutes until tender.

Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth.

Add tuna, vegetables, seasonings and pureed potatoes to remaining broth in saucepan.

Simmer 8 to 10 minutes until fish flakes easily.

Stir in milk and heat to serving temperature without boiling.

Sprinkle with parsley just before serving.

Servings: 4
Source: National Fisheries Institute