"Sherried" Tuna Chowder - cooking recipe

Ingredients

2 medium potatoes, peeled and diced
1 small onion, chopped
2 Tbsp. butter or oleo
water to cover
1 c. dry sherry
1 Tbsp. chopped tarragon
1 c. skim milk, mixed with 1/2 c. powdered milk
2 c. chunk tuna
2 c. light cream

Preparation

Put potatoes, onion and butter in pan and add enough water to cover.
Bring to boil and cook in rolling boil until they are soft and most of the water has cooked off.
Add rest of ingredients and salt and pepper to taste.