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Tuna Potato and Corn Chowder

2 cups Healthy Request Chicken Broth (1 16-oz can
1 10. 75 oz can Healthy Request Cream of Mushroom Soup
1 cup hot water
1 1/2 teaspoons dried dill weed
1/8 teaspoon black pepper
1 1/2 cups frozen whole-kernel corn -- thawed
3/4 cup diced cooked potatoes
2 cans white tuna in water (6 oz. ea. ) -- drained and flaked
1 1/2 cups Carnation Evaporated Skim Milk -- 1 12-fluid oz. can
2/3 cup instant potato flakes


Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken broth, mushroom soup, and water. Stir in dill weed and black pepper. Add corn, potatoes, and tuna. Mix well to combine. Cover and cook on HIGH for 2 hours. Stir in evaporated skim milk and potato flakes. Re-cover and continue cooking on HIGH for 30 minutes. Mix well before serving.

HINT: Thaw corn by placing it in a colander and rinsing it under hot water for one minute.

Serves 6 (1 1/2 cups)

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