Tuna Vegetable Chowder

2 ts Margarine - Becel Light
1 md Onion -- chopped
1 Clove garlic -- minced
1 c Carrots -- diced
1 c Celery -- chopped
3 c Potatoes -- diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c Water
2 tb Fresh dill -- chopped
1 1/2 ts Lemon rind -- grated
1 cn Tuna in water -- (6.5 Oz.)
1 1/2 c Skim milk
1 c Corn -- frozen
1 c Peas -- frozen
1/4 ts Salt
1/4 ts Pepper

In large saucepan, melt butter over medium heat; cook onion, garlic, carrots and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat to medium-low; cover and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna, reserving liquid. Break tuna into large chunks; add to pan along with reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste and adjust seasoning. Makes 8 cups or 4 to 6 servings.

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