Sunday, February 8, 2015

Tuna Cheddar Chowder

2 cups boiling water
salt
1 large diced potato
1/2 cup carrots and celery
1 small chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 lb. sharp cheddar cheese (shredded)
6&1/2 oz. Tuna
8 oz. sweetcorn (cream style)
pinch rosemary
pepper
chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

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