Tuna and Cheese Chowder

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            FOOD FUNNY
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Maria on Zakynthos Island, Greece writes, "This is not really
about food but is very true about some customers in restaurants."

My husband is a Maitre D' and years ago when we were still
engaged he also worked as a barman (cruise liner trained) in a
high class, open-air, summer restaurant here on our island in
Greece. One evening, in walks a pompous self-important
customer dressed in his plastic imitation leather jacket, sits
himself down and peers down his nose at my husband and
orders (in Greek, obviously):

Customer: A 'skatch' (scotch)

Hubby: On the rocks?

Customer: No, Johnny Walker.

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            TODAY'S RECIPE
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Most of us think that canned tuna is only for tuna salad and
casseroles. Most of us are wrong. I offer this quick and easy
soup as proof.

Tuna and Cheese Chowder

3 Tbs (45 ml) butter or olive oil
1/2 onion, chopped
1 rib celery, chopped
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) fish or chicken stock
2 cups (500 ml) milk
1 7-oz (200 g) can tuna, drained
1 1/2 cups (375 ml) shredded cheddar cheese
Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and saute the onion
and celery until tender but not brown, about 5 minutes. Stir in the
flour and cook for 3 minutes. Add the stock and milk and bring to
a boil, stirring frequently. Add the tuna and cheese and cook until
the cheese is melted, stirring frequently. Adjust the seasoning
with salt and pepper. Serves 4 to 6.
Received on Tue Apr 25 04:32:11 2006