Tuna Chowder 2 cups (500 ml) chicken stock 2-3 potatoes, peeled and diced 1/2 onion, chopped 1/4 tsp (1 ml) dried sage 1/4 tsp (1 ml) paprika or cayenne Salt and freshly ground pepper to taste 3 cups (750 ml) milk 2 carrots, sliced 2 ribs celery, sliced 1 7-oz (198 g) can chunk-style tuna, drained Combine the chicken stock, half the potatoes, and the onion in a pot and bring to a boil over moderate heat. Simmer until the potatoes are tender, about 15 minutes. Add the sage, paprika, salt, and pepper and puree in an electric blender or food processor. Return to the pot and add the remaining potatoes, milk, carrots, and celery. Bring to a boil, reduce the heat and simmer covered until the vegetables are tender, about 15 minutes. Break the tuna into chunks, add to the soup, and simmer for 5 minutes. Serves 4 to 6.
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