Tuna and Red Pepper Chowder

• 50 g butter
• 1 small red pepper (chopped)
• 1 celery rib, thinly sliced
• 1 tablespoon dry white wine
• 1 14 liters fish stock
• 250 g potatoes (cubed)
• 1 teaspoon dried marjoram
• 375 g sweetcorn (can)
• 200 g chunk tuna (can)
• 2 tablespoons parsley, finely chopped
• 4 tablespoons double cream

1. melt butter in a saucepan.
2. add the red pepper and celery.
3. cover and cook for 8 to 10 minutes, stirring frequently.
4. add the fish stock, potatoes and marjoram.
5. cook over a moderate heat, partially covered, for 15 minutes.
6. stir in the sweetcorn and tuna, season with pepper to taste.
7. serve with crusty bread.

butter, red pepper, celery, white wine, potatoes, marjoram, sweetcorn, tuna, parsley, double cream

Taken from www.food.com/recipe/tuna-and-red-pepper-chowder-50688 (may not work)