Cheesy Tuna-Vegetable Chowder

Cheesy Tuna-Vegetable Chowder

Enjoy hearty dinner that's ready in just 20 minutes! This cheesy tuna and vegetable chowder is made easily using Progresso® tuna, Green Giant® Valley Fresh Steamers™ mixed vegetables and Progresso® chicken broth.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4 servings (1 1/4 cups each)

1/4
cup butter or margarine
1/2
cup chopped onion (1 medium)
1/4
cup all-purpose flour
1/2
teaspoon ground mustard
1/8
teaspoon pepper
2
cups milk
1
cup Progresso® chicken broth (from 32-oz carton)
2
cups Green Giant™ Steamers™ frozen mixed vegetables
1/4
teaspoon dried marjoram leaves, crushed
1
cup shredded Cheddar and American cheese blend (4 oz)
2
cans (5 oz each) Progresso® tuna, drained, flaked
  1. In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  2. Gradually stir in milk and broth. Stir in frozen vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  3. Add cheese and tuna; heat, stirring gently, until cheese is melted.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serve over hot biscuits.
Tip
Substitute any of your favorite shredded cheeses.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 75mg;
  • Sodium 950mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 4g,
    • Sugars 11g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.