Tuna Cheese Chowder

• 4 Tbsp. margarine
• 1/4 c. celery, chopped
• 1 c. onion, chopped
• 1 c. potato, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. thyme
• 1/4 tsp. dill weed
• 2 Tbsp. flour
• 1 (8 oz.) can tomatoes
• 3 c. milk
• 1 (6 1/2 oz.) can chunk tuna fish, drained
• 2 Tbsp. parsley, minced
• 1 c. Monterey Jack cheese, grated

1. Combine half (2 tablespoons) margarine, celery, onion and potato.
2. Cook over medium heat in medium saucepot approximately 15 minutes, stirring
3. often.
4. Stir in salt, pepper, thyme, dill weed and flour.
5. Add tomatoes, milk, tuna and parsley.
6. Heat, stirring, until soup is thickened and comes to boil.
7. Stir in cheese and half (2 tablespoons) margarine.
8. Serves 4.

margarine, celery, onion, potato, salt, pepper, thyme, dill weed, flour, tomatoes, milk, tuna fish, parsley, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805124 (may not work)