Tuna-Parmesan Chowder

Tuna-Parmesan Chowder

• 2 tablespoons olive oil

• 1 onion, minced

• 3 medium baking potatoes (about 1 ½ lbs), scrubbed but not peeled, minced

• 4 stalks celery, minced

• 2 cloves garlic, minced

• 1 cup any variety stock

• 1 cup milk

• 13 ounces canned water-packed tuna, drained

• ¼ cup minced parsley leaves

• 1 teaspoon salt

• 1 teaspoon hot sauce

• 1 cup finely grated Parmesan cheese (or more, to taste)

Heat heavy skillet or dutch over over low heat and add olive oil. When oil is hot, add onion, potatoes, celery, and garlic, and cook for 10 minutes, stirring occasionally. Stir in whole wheat flour. Add stock slowly, stirring. Stir in milk, tuna, parsley, salt, and hot-sauce, and heat gently. Remove from heat and stir in Parmesan.

Can be dehydrated.