1 tin cream corn
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green onion
3/4 cup chopped celery
2 medium potatoes, peeled and diced
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups milk
1 cans (7 ounces) tuna
1 to 2 tablespoons chopped fresh parsley
In a large stockpot or Dutch oven, melt butter.
Add chopped onion and celery; sauté until onion is tender. Add green onion and cook for another minute.
Add corn, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in milk, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
If you like a thicker chowder, stir 2 tablespoons flour into onion and celery mixture and mix thoroughly before adding corn, potatoes, and chicken broth.