Tuna Chowder

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            FOOD FUNNY
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Here's another good one from Anna Welander in Uppsala, Sweden:

I was waiting tables at an exclusive country club when an elegantly-
dressed woman spilled Manhattan clam chowder all over her white
linen skirt. She began dabbing at it furiously with her napkin. Having
plenty of experience with getting out food stains, I asked, "May I
bring you some club soda?"

"Young lady," she barked, "I'll be the judge of when I've had enough
to drink. Bring me another martini."

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            TODAY'S RECIPE
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Soup recipes don't come any easier or more economical than this
one, and I'll bet you already have the ingredients on hand.

Tuna Chowder

2 cups (500 ml) chicken stock
2-3 potatoes, peeled and diced
1/2 onion, chopped
1/4 tsp (1 ml) dried sage
1/4 tsp (1 ml) paprika or cayenne
Salt and freshly ground pepper to taste
3 cups (750 ml) milk
2 carrots, sliced
2 ribs celery, sliced
1 7-oz (198 g) can chunk-style tuna, drained

Combine the chicken stock, half the potatoes, and the onion in
a pot and bring to a boil over moderate heat. Simmer until the
potatoes are tender, about 15 minutes. Add the sage, paprika,
salt, and pepper and puree in an electric blender or food processor.
Return to the pot and add the remaining potatoes, milk, carrots,
and celery. Bring to a boil, reduce the heat and simmer covered
until the vegetables are tender, about 15 minutes. Break the tuna
into chunks, add to the soup, and simmer for 5 minutes. Serves
4 to 6.
Received on Thu Oct 19 08:03:19 2006