Ingredients
Corn Kernel, fresh or frozen and thawed, divided (2 1/2c), tuna packed in vegetable oil (2cans), half and half (2c), ground black pepper (1/4tsp), salt (1tsp), chicken broth (4c), peeled and diced potatoes (2med.), chopped celery (3/4c), chopped green onion (1/4c), chopped onion (1/2c), butter (3tbsp), chicken broth (4c), salt (1tsp), chopped fresh parsley (1 to 2 tbsp).

Method Of Preparation:-
Make the puree of about 2 cups of corn in the blender. Take a large stock pot or Dutch oven, melt the butter in it. Add chopped onion and celery, saute them until they get tender. Add green onion and cook them for another few minutes. Now add pureed corn, remaining corn Kernels, chicken broth, potatoes, salt and pepper. Keep them to boil, Now reduce the heat to low, cover the pot and keep it to simmer for about 15 minutes or until the potatoes get tender. Mix half and half, tuna and chopped parsley. Cook it for about 5 minutes longer or until it gets heated. When the tuna corn chowder gets ready then serve it.

Number Of Servings – 6