Basic Tuna Chowder - cooking recipe

Ingredients

4 liters water
5 medium potatoes
1 large carrot
1/2 large onion
2 teaspoons black pepper
2 tablespoons corn oil
2 1/2 tablespoons butter
1/2 tablespoon rum
1 tablespoon table salt
3 cans starkist chunk light tuna
1/8 cup flour

Preparation

Start by boiling about 8 pints or 4 liters of Water in a pot.
Peel the Potatoes, the Carrot, and the Onion.
Throw away the peelings.
Cut the Onion in half, saving the other half for anything else.
Slice the Carrot in centimeter strips, then cut each strip in half.
Cut each Potato into eigths, then cut each strip in half.
Dice the Onion VERY fine.
I do this by hand, but a food processor works.
Add all of the sliced and diced materials to the boiling water.
After about 3 minutes, reduce heat to medium.
Add the Salt, Pepper, Corn Oil, Butter, and Rum.
Stir for a minute.
Add the three cans of Starkist Tuna, juice and all.
Add the Flour and stir until it blends.
Allow mixture to boil for another 10 minutes, stirring once a minute or so.
Reduce heat to low.
Add any additional salt or pepper to taste.
Garlic powder at this stage is not unheard of.
Stir well after adding any more dry goods.
The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process.
Allow stew to reach desired thickness.
This may take some time.
Stir on low heat once in a while.
Remember, potato based stews WILL thicken somewhat after cooling.
When desired thickness is reached, remove from heat.
Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base.
Crackers optional.