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two bowls of tuna chowder soup on a wooden board with a red checkered tea towel underneath

Homemade Tuna Chowder with Bone Broth and Veggies

This creamy homemade soup is simple to prepare with pantry staples and some homemade broth.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 5

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.