Homemade Tuna Chowder with Bone Broth and Veggies
If you’re looking for a cozy meal that comes together quickly with simple pantry staples, this Homemade Tuna Chowder with Bone Broth and Veggies is just the thing. Made with mineral-rich bone broth, flaky canned tuna, sweet onions, hearty potatoes, and tender peas, this comforting chowder is both simple and nourishing. Blending the onions and a portion of the potatoes gives it a naturally creamy texture—no flour or thickeners needed. It’s a real food recipe that’s easy to prepare on a busy weeknight, yet nourishing enough to feed your family well.
Tips for making this recipe
- If you don’t have fish stock, feel free to substitute with chicken stock. It is so mild that it won’t affect the flavor of your chowder. If your chicken stock has a layer of fat on top, you might want to skim off most of it as it is usually this fat that could give the soup a bit of ‘chicken-y’ flavor.
- Feel free to replace peas with whatever veggies you have on hand.
- Except for the stock, this soup can be made entirely from pantry staples if you use canned peas or corn.
- The onion and some of the potatoes are blended to give the chowder a smooth and creamy consistency. However, another way to achieve this would be to use roux and to leave the veggies unblended.
- This soup will keep in the fridge for a couple of days and is freezer friendly too.
Ingredients
- 2 tablespoons butter
- 2 cups chopped onions (I used red onions but any type is fine)
- 3 cups peeled and diced potatoes
- 1 packed cup shredded tuna (about 2 small cans of tuna)
- 1 cup green peas or sweetcorn
- 4 cups fish stock (or use chicken stock)
- unrefined salt and freshly ground black pepper
Melt the butter in a heavy bottomed pot and saute the onions until soft and translucent. Season well with salt and freshly ground black pepper.
Add 1 1/2 cup cubed potatoes and 2 cups stock, bring to the boil, then reduce the heat and simmer for about 10 minutes. When the potatoes are soft, blend the soup with a stick blender until smooth.
Add the rest of the potatoes and another 2 cups of stock and cook for another 5-10 minutes until the potato pieces are tender.
Stir in the shredded tuna and the green peas (or sweetcorn) and simmer for another minute or so to make sure that everything has been heated through. Taste and add some more salt and pepper if necessary.
Some serving suggestions for this tuna chowder
- Serve hot with crusty sourdough rolls or biscuits for dunking.
- Top with some shredded cheddar cheese.
- Offer crackers or toasted sourdough for little hands who love to dip.
- Top with fresh chopped parsley or dill for added brightness.
- For a more filling meal, serve alongside a slice of homemade pizza or quiche
I’ve loved fish chowders ever since my time living in Scotland—there’s something so cozy and satisfying about a warm, creamy bowl of seafood soup. This tuna version is one of my go-to’s, but it’s incredibly versatile. You can easily swap the tuna for salmon, cod, or even crab meat to create different variations of this nourishing recipe. It’s the kind of meal you can turn to again and again when you need something easy, comforting, and full of real food goodness.
If you try this chowder or put your own spin on it, I’d love to hear how it turned out—leave a comment below and let me know what you think!
Homemade Tuna Chowder with Bone Broth and Veggies
Equipment
- stick blender
Ingredients
- 2 tbsp butter
- 2 cups chopped onion
- 3 cups diced potatoes
- 1 cup shredded tuna (about 2 small cans)
- 1 cup green peas or sweetcorn
- 4 cups fish stock
- unrefined salt, freshly ground black pepper
Instructions
- Melt the butter in a heavy bottomed pot and saute the onions until soft and translucent. Season well with salt and freshly ground black pepper.
- Add half of the cubed potatoes and 2 cups of stock, bring to the boil, then reduce the heat and simmer for about 10 minutes. When the potatoes are soft, blend the soup with a stick blender until smooth.
- Add the rest of the potatoes and stock and cook for another 5-10 minutes or so until the potato pieces are soft.
- Stir in the shredded tuna and the green peas (or sweetcorn) and simmer for another minute to make sure that everything is heated through. Taste and add some more salt and pepper if necessary.
- Serve hot with some crusty rolls for lunch or with some pizza for dinner.
Notes
- You can use chicken stock in this recipe if you don’t have fish stock.
- This soup will keep in the fridge for 2-3 days and can also be frozen.
- If you use canned peas, corn and stock this soup can be made entirely from pantry staples.
