Tuna Chowder with Spinach and Cheese

Here’s a warm, creamy, comforting Tuna Chowder with Spinach and Cheese — easy to make, budget-friendly, and perfect for a quick meal.

---

Tuna Chowder with Spinach and Cheese

Ingredients (4 servings)

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 medium potatoes, diced (peeled or unpeeled)

• 2 tbsp all-purpose flour

• 3 cups milk (or half milk, half broth)

• 1 cup chicken or vegetable broth

• 1 can (140–180 g) tuna, drained (chunk light or solid white)

• 2 cups fresh spinach, roughly chopped

• 1 cup shredded cheese (cheddar, mozzarella, or a mix)

• ½ tsp paprika

• ½ tsp dried thyme (optional)

• Salt & pepper to taste

• Optional: ½ cup cream for extra richness

---

Instructions

1. Sauté aromatics
   In a pot, melt butter over medium heat. Add onions and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds.

2. Add potatoes
   Toss in the diced potatoes and cook 1 minute to coat them with butter.

3. Make the chowder base
   Sprinkle flour over the potatoes. Stir well to coat — this thickens the soup.
   Slowly pour in the milk and broth, stirring constantly.

4. Simmer
   Bring to a gentle simmer. Cook 10–15 minutes until potatoes are tender.

5. Add tuna & spinach
   Stir in the tuna, breaking it into chunks. Add the chopped spinach. Simmer 2–3 more minutes until spinach wilts.

6. Add cheese
   Reduce heat to low. Stir in the shredded cheese until melted and the chowder becomes creamy.
   Add cream if using.

7. Season
   Add paprika, thyme (optional), salt, and pepper to taste.

8. Serve
   Ladle into bowls and serve with crusty bread, crackers, or garlic toast.

---

Optional Add-Ins

• Corn (½ cup)

• Celery (1 stalk, chopped)

• Carrots (½ cup diced)

• A dash of cayenne or chili flakes for heat

• Parmesan on top

ANOTHER great Fish and Seafood Recipe to try !!

Fish and Seafood Recipe Ingredients:

* 4 tablespoons butter
* 1 cup diced celery
* 1 cup diced onion
* 4 tablespoons flour
* 1 1/2 cups chicken broth
* 3 1/2 cups milk
* 1 large russet potato, diced (about 1/2-inch)
* 2 packages (approx. 7 ounces each) white tuna in water
* 1 cup (about 3 to 4 ounces) spinach, coarsely chopped and tightly packed
* 1 cup finely shredded mild Cheddar cheese
* 1 teaspoon salt
* 1/4 teaspoon dried leaf thyme
* Dash ground nutmeg
* 1/8 teaspoon freshly ground black pepper
* 1 tablespoon dry sherry, optional

Fish and Seafood Recipes INSTRUCTIONS
In a large saucepan heat butter over medium low heat; add the celery and onion. Cook, stirring, until vegetables are tender. Add the flour and stir until well incorporated. Stir in chicken broth. Add the potatoes and bring to a simmer. Cover and simmer over very low heat until potatoes are tender, stirring occasionally to keep from scorching. Add the milk, tuna, spinach, and cheese, along with seasonings. Continue cooking over low heat until hot, cheese is melted, and spinach is wilted. Do not boil. Add sherry. The fish and seafood recipe of tuna chowder is ready !
Fish and Seafood Recipes
baked-bass-in-wine-recipe

VIDEO: