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Tuna Corn Chowder

1 medium onion, chopped
1 Tbsp. polyunsaturated oil
2 cups (2 medium) potatoes, scrubbed and diced
1 cup hot water
2 Tbsp. flour
2 cups skim milk
1 package (10 oz.) frozen whole kernel corn
1 can (7 oz.) unsalted, water packed Tuna
1/8 tsp. lemon pepper or white pepper
Chopped parsley or paprika


Saute onion in oil until lightly brown. Add potatoes and hot water. Bring to boil, reduce heat and simmer, covered, until potatoes are very tender, about 20 minutes. Blend flour with a little of the milk to a smooth paste. Whisk in remaining milk. Add corn, Tuna, milk mixture and pepper to saucepan. Bring to full boil, stirring occasionally. Garnish with parsley or paprika.


Makes 6 cups or 4 servings





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