Tuna Chowder (Fresh And Fast) - cooking recipe

Ingredients

1 lb yellowfin tuna steak, skinned and cubed
1 (10 3/4 ounce) can chicken broth
1 cup water
1 cup diced potato
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup frozen corn
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 cup low-fat milk
1 tablespoon chopped parsley

Preparation

Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender.
Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork.
Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.