Recipe for cooking tuna chowder

Soups for Salads :: Chowders and Bisques

Tuna Chowder

This is excellent and easy!

1 (13 oz.) can evaporated milk
1 can Mexi-corn, undrained
1 can cream of mushroom soup
1 (6 1/2 oz.) can tuna, well drained and flaked
1/2 C. water
4 oz. processed American cheese, cubed
1 Tbsp. instant minced onion
Few grains of pepper
6 drops hot pepper sauce

Mix together all ingredients in a lrg. saucepan. Cover and cook over med. heat, stirring occasionally until cheese melts. DO NOT BOIL.

Serve hot.