*  Exported from  MasterCook II  *
 
                           Tuna Vegetable Chowder
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Main Dish
                 Soups                            Low Calorie
                 Low Fat                          Main Meal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Teaspoons     Margarine - Becel Light
    1      Medium        Onion -- chopped
    1      Clove         garlic -- minced
    1      Cup           carrots -- diced
    1      Cup           celery -- chopped
    3      Cups          potatoes -- diced
    1 1/2  Teaspoons     Knorr Chicken Stock
    1 1/2  Cups          Water
    2      Tablespoons   fresh dill -- chopped
    1 1/2  Teaspoons     lemon rind -- grated
    1      6.5 Oz. Can   tuna in water
    1 1/2  Cups          skim milk
    1      Cup           corn, frozen
    1      Cup           peas, frozen
      1/4  Teaspoon      salt
      1/4  Teaspoon      pepper
 
 In large saucepan, melt butter over medium heat; cook onion, garlic, 
 carrots and celery, stirring, for 5 to 8 minutes or until softened.  Add 
 potatoes, stock, dill and lemon rind; bring to boil.  Reduce heat to 
 medium-low; cover and simmer for 12 to 15 minutes or until vegetables 
 are tender.
 Drain tuna, reserving liquid.  Break tuna into large chunks; add to pan 
 along with reserved liquid, milk, corn, peas, salt and pepper.  Heat 
 through.  Taste and adjust seasoning.  Makes 8 cups or 4 to 6 servings.
 Per Serving (6) - Calories 154.1,  Total Fat 1.5,  8.6%CFF
 
 NOTES : 2% or whole milk can be substituted for skim milk but the 
 calorie and fat contents will be higher.  ( My hubby would prefer I made 
 it with the 2% instead of the skim milk but he likes it anyways.)