"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


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This recipe for TATER TUNA CHOWDER, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Tuesday, July 22, 2008


6 slices bacon
cup chopped onions
1 pkg. Pillsbury Au Gratin or Real Cheese Sauce Scalloped Potatoes
1 bay leaf, if desired
2 cups hot water
1 cups milk
1 cups chicken broth
15 oz. can Green Giant Golden Whole Kernel Corn, undrained
1 to 2 (6 oz.) cans tuna
2/3 cup (5.33 oz.) evaporated milk
or 2/3 cup half-and-half

In a large saucepan or skillet, fry bacon until crisp. Remove bacon; drain on paper towels. Reserve 2 tbsps. of drippings in saucepan. Add onions and cook until tender. Add potato slices, contents of seasoning mix envelope, bay leaf, water, milk, chicken broth and corn. Simmer uncovered 15 to 20 minutes or until potatoes are tender, stirring occasionally. Crumble bacon; stir in bacon, tuna and evaporated milk. Heat gently, stirring frequently. DO NOT BOIL. Remove bay leaf. Yields 6 (1 -cup servings).




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