Ingredients
- 2 tablespoons vegetable oil
- ¾ cup onion, chopped
- ¾ cup celery, sliced
- 3 large potatoes, scrubbed and diced
- 2½ cups water
- ¼ teaspoon black pepper
- 2 tablespoon flour
- 3 cups low fat milk
- 1 x 6-ounce can of (water-packed) tuna fish, drained
- 2 cups fresh or frozen corn kernels
Make it step by step
- Heat oil in a large saucepan over medium-high heat. Add onion and celery and cook until onion is softened.
- Add potatoes, water and pepper. Raise heat until water boils then reduce to medium heat.
- Allow potatoes to soften (about 15 – 20 minutes)
- In a medium bowl, mix flour and 2 tablespoons of the milk to make a smooth paste.
- Stir in the rest of the milk until combined then pour into potato mixture.
- Stir in corn, cover and simmer on medium heat for about 10 minutes then stir in tuna and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.