Cheesy Tuna Vegetable Chowder Recipes

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CHEESY TUNA-VEGETABLE CHOWDER

Enjoy hearty dinner that's ready in just 20 minutes! This cheesy tuna and vegetable chowder is made easily using Progresso® tuna, mixed vegetables and Progresso® chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11



Cheesy Tuna-Vegetable Chowder image

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • Add cheese and tuna; heat, stirring gently, until cheese is melted.

Nutrition Facts : Calories 450, Carbohydrate 26 g, Cholesterol 75 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 1 g

1/4 cup butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup all-purpose flour
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
2 cups frozen mixed vegetables
1/4 teaspoon dried marjoram leaves, crushed
1 cup shredded Cheddar and American cheese blend (4 oz)
2 cans (5 oz each) Progresso™ tuna, drained, flaked

CHEDDAR TUNA CHOWDER

Make and share this Cheddar Tuna Chowder recipe from Food.com.

Provided by Mika G.

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13



Cheddar Tuna Chowder image

Steps:

  • Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
  • Cover and simmer 10 minutes. Do not drain.
  • In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
  • Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.

Nutrition Facts : Calories 497.2, Fat 31.3, SaturatedFat 19.1, Cholesterol 102.9, Sodium 589.8, Carbohydrate 28.8, Fiber 2.4, Sugar 3, Protein 26.7

2 cups boiling water, salted
1 large potato, peeled and diced
1 small onion, chopped
1/2 cup carrot, diced
1 pinch rosemary
1 pinch hot pepper sauce
1 tablespoon chives or 1 tablespoon green onion, chopped
1 (6 1/2 ounce) can tuna, drained
1 (8 ounce) can creamed corn
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded

PRISCILLA'S VEGETABLE CHOWDER

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14



Priscilla's Vegetable Chowder image

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

CHEESY VEGETABLE CHOWDER

If you love cheese and you love vegetables, you'll love this soup!

Provided by CANDICEC56

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 32

Number Of Ingredients 14



Cheesy Vegetable Chowder image

Steps:

  • In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
  • Stir in corn, peas and green beans and continue to cook on low heat.
  • Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g

7 cups water
9 cubes chicken bouillon, crumbled
6 potatoes, cubed
2 cloves garlic, minced
1 large white onion, chopped
1 bunch celery, chopped
3 cups chopped carrots
2 (15 ounce) cans whole kernel corn
2 (15 ounce) cans peas
2 cups chopped fresh green beans
½ cup butter
½ cup all-purpose flour
3 cups milk
1 pound processed cheese, cubed

SPICY TUNA VEGETABLE BAKE

I wanted to give the classic tuna casserole recipe a little more pizzazz. The addition of spicy red pepper flakes and fresh vegetables gives this recipe the extra kick it needs to take tuna casserole from boring to exciting.

Provided by Jenn Metivier

Categories     Seafood     Fish     Tuna

Time 1h18m

Yield 8

Number Of Ingredients 13



Spicy Tuna Vegetable Bake image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook rotini until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix soup, sour cream, red pepper flakes, garlic powder, black pepper, and celery salt together in a bowl. Stir in rotini, tuna, mushrooms, carrots, green beans, and red onion.
  • Pour into a casserole dish and sprinkle top evenly with Colby-Monterey Jack cheese.
  • Bake in the preheated oven until heated through, about 45 minutes.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 28.9 g, Cholesterol 33.5 mg, Fat 10 g, Fiber 4.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 407.1 mg, Sugar 2.5 g

2 cups whole wheat rotini pasta
1 (10.75 ounce) can low-sodium cream of mushroom soup
½ (8 ounce) container sour cream
1 tablespoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon celery salt
2 (5 ounce) cans tuna, drained
1 cup sliced fresh mushrooms
1 cup thinly sliced carrots
1 cup 1-inch pieces fresh green beans
½ cup diced red onion
1 cup grated Colby-Monterey Jack cheese

CHEESY VEGETABLE CHOWDER

Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12



Cheesy Vegetable Chowder image

Steps:

  • In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.

Nutrition Facts :

1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded sharp cheddar cheese
Additional shredded sharp cheddar cheese, optional

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