From the kitchen of Heidi Prahl, Donor & Community Relations
2 cups boiling water
1-2 large potatoes, diced
1/2 cup carrots, sliced on the diagonal
1/2 cup celery, thinly sliced
1 tsp. salt
1/4 cup butter (1/2 a stick)
1 small onion, chopped
1/4 cup flour
2 cups milk
1 15 ounce can creamed corn
1 6.5 or 8 ounce can tuna, undrained
3/4 pound sharp cheddar cheese, shredded
1 pinch crushed rosemary
Dash hot pepper sauce, or to taste
1/2 teaspoon ground black pepper or to taste
1/4 cup chopped chives for garnish
Simmer veggies in salted water for 10 minutes, until veggies are just tender. Do not drain!
Meanwhile, in a large soup pot, melt butter and sauté onion until tender.
Blend in flour and gradually add milk, stirring until smooth and thickened.
Add cooked vegetables, with the cooking water, stirring as you go.
Add creamed corn, and tuna. Heat to a light simmer, careful not to scorch.
Add cheddar cheese, crushed rosemary, pepper and a dash of hot pepper sauce to taste. Stir well. Simmer gently for a few minutes.
Serve with a sprinkle of chopped chives
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