1 litre chicken stock
500 g diced potatoes
375 ml can light and creamy evaporated milk
2 x 420 g cans creamed corn
425 g can drained Sirena light tuna
¼ cup bacon chopped to garnish
1 sprig dill to garnish
- Combine 1litre chicken stock with 500g diced potatoes and bring to the boil. Reduce heat, cover and simmer for 10 min or until potatoes are tender.
- Add a 375ml can light and creamy evaporated milk and 2 x 420g cans creamed corn. Simmer for a further 5 min. Remove from heat. Using a hand-held blender, mash lightly and then stir through a 425g can drained light tuna in spring water.
- Serve garnished with a little chopped bacon and dill sprigs. Serve portions of chowder with sliced oven-baked grain bread if desired.