tuna corn cheesy chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 medium potatoes, cut into quarters (peeled if you prefer, i leave peels on)
• 4 cups boiling water
• 2 -3 tablespoons unsalted butter or 2 -3 tablespoons margarine
• 3 tablespoons flour
• 2 cups milk (i use no fat)
• 2 (6 ounce) cans tuna in water, drained.
• 1 cup whole kernel frozen sweet corn, thawed
• thyme
• salt and pepper
• 1 pinch pepper
• 1 cup cheddar cheese

Recipe

• 1 place the potato quarters in boiling water, and cook until soft.
• 2 drain reserving about 1 cup of the water.
• 3 taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.
• 4 in separate saucepan, melt the butter.
• 5 meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.
• 6 pour milk over melted butter, and heat until hot.
• 7 add milk flour slurry and continue to cook until it begins to thicken slightly.
• 8 pour over potatoes.
• 9 add tuna and corn.
• 10 season with thyme, salt and pepper to taste, add small pinch of pepper.
• 11 if you like, you can use more, but it's hotter than black so only a tiny amount is needed.
• 12 heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.
• 13 stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.
• 14 my husband likes to add a bit of franks brand hot sauce.