Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 1 large shallot (finely diced)
- 1 large garlic clove (finely diced)
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1 ½ cups vegetable broth
- 1 bay leaf
- 2 teaspoons fresh thyme (chopped)
- ¼ cup good dry white wine
- ½ pound fingerling potatoes* (cut in 1/4 –inch thick slices)
- 1 ½ cups half-and-half
- 7 ounch can original Island Trollers Albacore Tuna (undrained)
- 1 rib celery (thinly sliced)
- ¼ teaspoon black pepper
- fresh chives (chopped)
- freshly ground pepper
- celery leaves
- oyster crackers
Instruction
- Add the oil to a large stockpot and heat over medium-high heat. Once the oil is hot and begins to shimmer, add the onion, and cook, stirring occasionally, until the onion is softened and beginning to brown, about 20 minutes. Add the shallot and the garlic, and continue to cook until fragrant, about 1 minute.
- Add the flour and salt, and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the broth, and bring to a simmer. Cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. Add the bay leaf, fresh thyme, and wine. Add the potatoes and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- If you like your chowder really thick, transfer ½ cup of the chowder to a blender, and process until smooth. Return to the pan. If you like your chowder a little less thick, skip this blender step, and continue on with the recipe.
- Stir in the half-and-half, tuna with all its juices, celery, and black pepper. Bring the chowder back up to heat gently over medium-low. Taste for seasonings, adding more salt and pepper as desired.
- Remove bay leaf, and ladle into warmed soup bowls. Garnish with chives, freshly ground pepper, celery leaves, and oyster crackers. Enjoy immediately.
