Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 1/2 cup chopped onion

  3. 2 cups water

  4. 301 g can chicken broth

  5. 154 g package au gratin potato mix

  6. 1/2 cup chopped celery

  7. 1/2 tsp. salt

  8. 1/4 tsp. white pepper

  9. 3 cups milk

  10. 182 g cans water packed tuna, drained

  11. 476 g can kernel corn with juices

Instructions Jump to Ingredients ↑

  1. Place the bacon in a large pot over medium high heat and cook until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tbsp. of the bacon drippings from the pan and reduce heat to medium. Add the onions to the pan and cook about 5 minutes until tender, stirring frequently. Add the water, chicken broth, potatoes from the au gratin potato mix, celery, salt and pepper and bring to a boil. Cover and reduce heat to low. Simmer the chowder 25 minutes, stirring frequently. Add the au gratin spice mix, milk, tuna and corn with juices . Cook, stirring, until the chowder thickens slightly and is bubbly. Divide the chowder between bowls and garnish with crumbled bacon. Serve chowder immediately.


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