David's Dish: Tuna Chowder

We seem to be getting some terrific new cookbooks here at E.P. Foster library, and one that really stood out to me was Soup Night: Recipes for Creating Community around a Pot of Soup, by Maggie Stuckey. I love soup and truly believe if one can make homemade soup and homemade bread one can survive just splendidly. The funny thing is I was craving tuna casserole when I checked out this book, and low and behold I stumbled upon a tuna chowder recipe. Yes, a tuna chowder recipe. Being an open-minded soul I proceeded to make my first tuna chowder. I have made clam chowder and corn chowder, but this was my first experience making tuna chowder.
Milk, cream, and cheese were called for in this recipe, so I knew this would be a terrifically rich soup. Time was of the essence, so I prepared the soup swiftly, and instead of making the bread I purchased a wonderful baguette at my favorite little corner bakery. I did feel a twinge of guilt about not making my own bread, but my social duties beckoned and I knew I could not disappoint my associates. When the soup finished simmering and the baguette was sliced and buttered I ladled the deliciously rich and creamy tuna chowder into my bowl. This chowder does not disappoint; it was scrumptious! I know the idea of a tuna chowder sounds a bit strange, but it will win your guests over on soup night.


*****David's Dish


Check out the book at Foster Library, or put it on hold—we will send it to you. If there are any cookbooks in Foster Library's collection that you would like me to try out, please leave the title on our Facebook page and I'll get cooking!