Monday, April 4, 2011

Manhattan Tuna Chowder- Crockpot

No time to cook on Tuesday- so I thought we could try this chowder recipe. I've got everything but the red potatoes on hand... and most of the recipes from the Better Homes and Gardens Ultimate Slow Cooker cookbook have been good.

Serves 6

2 14-oz cans chicken broth (I'll use my own)
2 C chopped round red potatoes (2 medium)
1 14.5-oz can diced tomatoes
1 C chopped celery (2 stalks)
1/2 C chopped onion (1 medium)
1/2 C coarsely shredded carrot (1 medium)
1 t dried thyme, crushed
1/8 t cayenne pepper
1/8 t ground black pepper
1 12-oz can chunk white tuna (water pack), drained and broken into chunks

Combine broth, potatoes, undrained tomatoes, celery, onion, carrot, thyme, cayenne pepper, and black pepper.
Cover and cook on low for 6-7 hours or high for 3-31/2 hours. Gently stir in tuna. Let stand, covered for 5 minutes.

per serve: 40 calories, 2 G fat, 25 mg chol.,900 mg sodium, 1 g carbo, 3 g fiber, 16 g protein.
 **I don't think this dish could have been any easier. I wasn't crazy about it, but the 2 out of the other 3 eaters besides me thought it was great. I paired it with buttermilk biscuits.
##I might make this again.

1 comment:

  1. I don't see any diced tomatoes in that picture... pretty good slow cooker recipe though.