Dr Mobeus
Tuna and Sweetcorn Chowder
Chowder sounds like a fancy restaurant soup but it is actually one of the most practical budget meals you can make. Tinned tuna costs about 80p, frozen sweetcorn is about 15p per portion, and the potatoes bulk everything out for pennies. At 53p a portion this is a proper meal in a bowl – thick, creamy and genuinely filling. The trick of grating one potato into the soup is a neat thickening trick that means you do not need cream. It breaks down as it cooks and gives the chowder that velvety texture without any dairy beyond a splash of milk.
Tuna and Sweetcorn Chowder
Ingredients
Method
- Melt the butter in a large saucepan. Add the onion and cook for 5 minutes until soft.
- Add the garlic and cook for 1 minute. Sprinkle in the flour and stir for 1 minute.
- Gradually pour in the stock, stirring constantly to avoid lumps. Add the diced potatoes and bring to a simmer.
- Cook for 12 minutes until the potatoes are tender. Add the frozen sweetcorn and cook for 3 more minutes.
- Add the grated potato and milk. Stir well and cook for 3 minutes until the soup thickens. The grated potato breaks down and gives the chowder its creamy texture without needing cream.
- Flake in the drained tuna and stir gently. Season with salt, pepper and dill if using. Serve in warm bowls with crusty bread.
Tips and Variations
Do not let the soup boil after adding the milk or it may split. Any tinned fish works – salmon or mackerel are good alternatives. Add a pinch of paprika for a smoky note. This reheats well the next day and actually thickens up more overnight. A handful of crackers or croutons on top adds good crunch.
