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Quick Tuna Chowder

1/2 lb. sliced bacon, diced
1/2 cup chopped onion
2 cans (10 1/2 oz. size) tomato soup, undiluted
2 1/2 cups water
2 medium size potatoes, peeled and diced (1 1/2 cups)
1 can (7 oz.) Tuna, drained and flaked
2 Tbsp. chopped parsley
1/8 tsp. thyme leaves
1/4 tsp. ground black pepper
1/2 cup sliced pimento-stuffed green olives
Dash Tabasco


In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Pour off drippings.


Add remaining ingredients. Heat to boiling, reduce heat and cook for 20 minutes or until potatoes are tender, stirring occasionally. Taste, add additional pepper and Tabasco sauce if desired.


Makes 2 quarts



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