#403 - Cream Corn Tuna Chowder

(by Shirley McNevich)

1 diced onion
1 TBSP butter
1 large potato (peeled and diced)
1 cup chicken broth
1 - 14 .75oz. can Del Monte cream style corn
1 - 6.5oz. can water packed tuna (drained and flaked)
2 cups milk

In a 2qt. saucepan, add butter and diced onion--saute until soft. Add chicken broth and potatoes--cover and simmer 15 minutes or until potatoes are tender. Add corn, tuna, and milk--stir and heat just until hot. Do not not boil or put lid on the saucepan. Serve with crackers.