HealthNotes

Light Albacore Chowder

• From: National Fisheries Institute

Ingredients

• 1 1/3 lbs skinless Pacific albacore loin cuts or steaks

• 1 can 10.75 ounces chicken broth, preferably low-sodium or salt-free style

• 1 cup diced new potatoes

• 1/4 tsp dried thyme

• 1/2 tsp dried basil

• 1/2 cup chopped onions

• 1/2 cup chopped carrots

• 1/2 cup chopped celery

• 1/2 cup frozen corn kernels

• 1/2 cup low-fat milk

• 2 Tbs chopped parsley

This hearty tuna chowder makes a quick meal on a chilly winter's eve.

Directions

• Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes. Be careful not to overcook. Albacore should be pink in center when removed from heat. Set albacore aside.
• Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Pureé cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender.
• Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving.