New England Tuna Chowder Recipe by Ruth Paget
Serves 4
Ingredients:
-1/2 cup chopped onion
-2 tablespoons butter
-2 cups chicken stock or water
-2 cups cubed potatoes
-1 teaspoon salt
-1 teaspoon pepper
-2 (7-ounce) cans drained and flaked tuna
-1 cup milk
-1/4 cup chopped parsley
Steps:
1-Sauté onions in butter for 5 minutes in a Dutch oven.
2-Add stock, potatoes, salt, pepper, tuna, and milk.
3-Bring to a boil. Sprinkle with parsley and serve.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
