Cheesy Tuna Chowder

• 1 whole Medium Onion, Diced
• 1 Tablespoon Oil
• 2 cups Potatoes, Peeled And Diced
• 1 teaspoon Dry Thyme
• 1 teaspoon Dry Rosemary
• 1 cup Hot Water
• 2 Tablespoons Flour
• 2 cups Milk
• 1 can ( 15 Oz. Can) Kernel Corn, Drained (Or Use Frozen)
• 1 can ( 6 Oz. Can) Tuna, Drained
• 2 dashes Salt And Pepper
• 1 cup Shredded Cheddar
• 3 Tablespoons Chopped Fresh Parsley
• 1/4 cups Bacon, Cooked And Crumbled

1. Saute onion in oil until lightly brown. Stir in potatoes, thyme and rosemary. Add water, bring to a boil, cover and simmer for 20 minutes until potatoes are very tender.
2. Blend the flour with a few tablespoons of milk to make a paste. Add the paste to the pot. Whisk in the rest of the milk.
3. Stir in corn, tuna, salt, pepper, and cheese. Bring just to a boil. Stir in parsley and serve topped with bacon crumbles.

onion, oil, potatoes, thyme, rosemary, water, flour, milk, kernel, salt, cheddar, parsley, ubc

Taken from tastykitchen.com/recipes/soups/cheesy-tuna-chowder/ (may not work)