|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Tuna-Shrimp Chowder |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tuna-Shrimp Chowder recipe on the web!!_ tablespoons butter or margarine ___ cup onions chopped ___ cup celery sliced _ cups potatoes pared diced _ cups carrots sliced _ cups water _ 7-ounce can tuna drained and flaked _ 4 1/2-ounce can tiny cocktail shrimp drained _ pint oysters fresh (optional) _ cups half and half _ teaspoon salt ___ teaspoon white peppers ground or to taste Dill weed Minced fresh or fresh parsley In large kettle, melt butter or margarine; add onion and celery and sauté for 10 minutes. Add potatoes, carrots, and water; bring to boil. Lower heat, cover, and simmer 30 minutes, stirring occasionally, until carrots and potatoes are tender. Add tuna, shrimp, optional oysters (if large, cut in 3 pieces), and half-and-half; heat through. Stir in salt and pepper to taste. Serve in heated soup bowls with a sprinkling of dill or parsley. Note: If only dried dill is available, sprinkle over chowder to taste. Chicken Nugget Soup German Oxtail Stew German Pea Soup Tuna-Shrimp Chowder Turkey Chowder |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
