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Tuna Corn Chowder

2 tablespoons butter
1 small onion -- finely chopped
1 rib celery -- finely chopped
1 carrot -- finely chopped
1 can creamed corn -- 16 oz
1 1/2 cups frozen hashed brown potatoes
2 cups skim milk
1 packet chicken bouillon
3/4 teaspoon thyme
2 cans solid white tuna -- drained and chunked
salt and pepper -- to taste

In a large saucepan, melt butter and saute celery, onion, and carrot until onion is soft. Add remaining ingredients. Cover & simmer gently for 5 - 10 minutes, stirring occasionally, until vegetable are tender.

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