This chunky tuna chowder brings comfort to the table with every creamy, flavorful spoonful. Brimming with vegetables, beans, and tender flakes of tuna, it’s a fuss-free meal that transforms basic pantry staples into something heartwarming and deeply satisfying. Whether you’re facing a chilly evening or simply craving something cozy, this stovetop classic is ready in under an hour and hits all the right notes.
Ingredients Overview
Canned tuna is the backbone of this chowder, offering a lean, protein-rich addition with a satisfying texture. Opt for solid white albacore in water for the cleanest flavor, though chunk light tuna works well if you prefer a milder taste.
A colorful medley of vegetables brings freshness and depth. Carrots and celery provide crunch and natural sweetness, while corn adds bursts of texture and golden color. Cannellini beans lend creaminess and subtle earthiness, rounding out the chowder with a fiber-rich component that also thickens the body.
The flavor foundation is built with kitchen staples: garlic powder, thyme, basil, and black pepper. A bay leaf simmers quietly in the background, adding gentle fragrance. The base comes together with nonfat milk, water, and a simple flour-thickened roux, offering creaminess without heavy cream. A sprinkle of fresh parsley at the end brightens everything up.
Step-by-Step Cooking Method
It begins with the onions. Sautéed in margarine until they become soft and aromatic, they build the first layer of flavor. Once translucent, they’re joined by the chopped celery, carrots, corn, and cannellini beans—creating a hearty, colorful foundation.
Water is poured in to carry the vegetables, followed by thyme, basil, garlic powder, and a bay leaf. The mixture is brought to a boil, then gently simmered. This softens the vegetables and infuses the broth with subtle herbal notes while maintaining texture.
Meanwhile, a smooth thickener is created by whisking flour with a small amount of milk. This paste is key to achieving the chowder’s luscious consistency. The rest of the milk is added to the soup, followed by the flour mixture, whisked in gradually to avoid clumping. A few more minutes of gentle cooking allow the base to thicken to a creamy finish.
Finally, the drained tuna is folded in, breaking into hearty flakes as it warms. Half of the parsley is stirred into the pot to infuse freshness. The remaining is saved for a bright, eye-catching garnish just before serving.
Recipe Tips
Best type of canned tuna to use for rich taste and texture
Use solid white albacore packed in water for firm flakes and clean flavor. Avoid oil-packed tuna if you’re aiming for a lighter dish.
How to avoid a gritty or lumpy thickener
Whisk the flour into cold milk until fully smooth before adding it to the hot liquid. Stir constantly while pouring it into the soup to keep the texture silky.
When to add milk to prevent curdling
Add milk after the initial simmer, and lower the heat slightly before stirring it in. Avoid boiling the milk to maintain its creamy consistency.
Stirring techniques to keep the chowder smooth and creamy
Use a gentle, consistent stir after adding the thickener to prevent separation. A silicone or wooden spoon works best for smooth, even stirring.
What to Serve With This Recipe
A warm bowl of tuna chowder calls for something to soak up its savory broth. Crusty sourdough slices, cheddar drop biscuits, or a handful of crisp oyster crackers make perfect companions.
For a lighter touch, serve alongside a green salad with a citrusy vinaigrette to balance the creamy texture. Baby spinach, arugula, or mixed spring greens offer a refreshing counterpoint.
To finish, garnish with shredded cheddar, a swirl of half-and-half or cream, or a few fresh parsley leaves. These little touches enhance both presentation and flavor.
Creative Variations
For a twist, swap out cannellini beans with navy beans or chickpeas for a nuttier profile. You can also use leftover cooked fish or canned salmon in place of tuna for a slightly richer flavor.
Add diced potatoes or frozen peas if you’re looking for extra heartiness. Or toss in red pepper flakes, paprika, or a splash of hot sauce if you’d like a hint of spice.
This chowder also adapts well to plant-based substitutions. Use unsweetened oat milk and a vegan tuna-style product to make it vegetarian-friendly without sacrificing satisfaction.
Frequently Asked Questions
Can I use whole milk or plant-based milk instead of nonfat?
Yes, whole milk will make it richer. For a dairy-free version, unsweetened almond, oat, or soy milk work well.
How long does tuna chowder keep in the fridge?
Stored in an airtight container, it keeps for 3–4 days. Reheat gently over low heat, stirring occasionally.
Can this be made gluten-free with a different thickener?
Yes, use cornstarch or a gluten-free flour blend in place of all-purpose flour. Arrowroot also works for a smooth finish.
Is it freezer-friendly or best served fresh?
This chowder is best enjoyed fresh. Freezing may alter the texture of the milk-based broth and vegetables.
This chunky tuna chowder is the kind of meal that soothes and satisfies with every bite. Creamy, flavorful, and brimming with wholesome ingredients, it’s the perfect solution for busy evenings or when you want something homemade without the fuss. Serve it with warm bread, a sprinkle of fresh herbs, and let the cozy comfort settle in.
Ingredients
2 (6-ounce) cans tuna, drained
1/2 cup chopped onion
2 tablespoons trans-fat-free margarine
1 (15-ounce) can cannellini beans, rinsed and drained
1/2 cup sliced celery
1/2 cup corn kernels
1 cup peeled carrots, chopped into 1/2-inch pieces
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
2 cups nonfat milk, divided
1/4 cup all-purpose flour
1/4 cup fresh parsley, chopped and divided
Instructions
In a large saucepan, melt the margarine over medium heat. Add the chopped onion and sauté until it turns soft and fragrant, about 3–4 minutes.
Stir in the celery, carrots, corn, cannellini beans, and water. Add the bay leaf, thyme, basil, garlic powder, and black pepper. Raise the heat and bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for around 10 minutes, or until the vegetables are tender.
While the chowder simmers, whisk together the flour and 1/2 cup of the milk in a small bowl until the mixture is completely smooth.
Pour the remaining 1 1/2 cups of milk into the soup pot and stir well. Gradually whisk in the flour mixture, ensuring it’s fully incorporated and lump-free. Let the chowder cook for a few more minutes, stirring occasionally, until slightly thickened.
Gently fold in the drained tuna and half of the chopped parsley. Heat through, then remove from the heat.
Ladle the chowder into bowls and garnish each serving with the remaining parsley. Serve warm.
Chunky Tuna Chowder Recipe
Ingredients
- 2 6-ounce cans tuna, drained
- 1/2 cup chopped onion
- 2 tablespoons trans-fat-free margarine
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/2 cup sliced celery
- 1/2 cup corn kernels
- 1 cup peeled carrots chopped into 1/2-inch pieces
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 2 cups nonfat milk divided
- 1/4 cup all-purpose flour
- 1/4 cup fresh parsley chopped and divided
Instructions
- In a large saucepan, melt the margarine over medium heat. Add the chopped onion and sauté until it turns soft and fragrant, about 3–4 minutes.
- Stir in the celery, carrots, corn, cannellini beans, and water. Add the bay leaf, thyme, basil, garlic powder, and black pepper. Raise the heat and bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for around 10 minutes, or until the vegetables are tender.
- While the chowder simmers, whisk together the flour and 1/2 cup of the milk in a small bowl until the mixture is completely smooth.
- Pour the remaining 1 1/2 cups of milk into the soup pot and stir well. Gradually whisk in the flour mixture, ensuring it’s fully incorporated and lump-free. Let the chowder cook for a few more minutes, stirring occasionally, until slightly thickened.
- Gently fold in the drained tuna and half of the chopped parsley. Heat through, then remove from the heat.
- Ladle the chowder into bowls and garnish each serving with the remaining parsley. Serve warm.
