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Tuna Cheddar-Broccoli Chowder (3/20/2009)

Tuna Cheddar/Broccoli chowder

4 carrots, shredded
1 large onion, chopped
3 stalks celery, chopped
½ cup butter
½ cup all-purpose flour
2 cups Vegetable broth
2 cups water or 1 cup water & 1 cup clam juice
4 cups milk
3 cans (5 oz.) tuna, drained and flaked
2 medium potatoes, peeled and diced
1 tsp. Worcestershire sauce
½ tsp. salt
½ tsp. pepper
2 cups cheddar cheese, shredded
1 (16 o.) pkg. Frozen broccoli cuts, partially thawed

In a 2 quart sauce pan, add potatoes and cover with water. Bring to boil over high
heat. Reduce heat to medium-low and cook for 8-10 minutes. Drain and let cool.

In a large pot (5 or 6 quart), sauté the onions, carrots and celery in butter until onion is transparent. Mix in the flour, stirring constantly. Add the vegetable broth,
water, or water & clam juice and milk. Heat and stir constantly until mixture thickens and bubbling (about 20-25 minutes). Add cheese and stir until it melts. Add tuna, potatoes, Worcestershire sauce, salt, pepper and broccoli. Heat through. Simmer on low heat 15-20 minutes. Serves 8.

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