tuna corn cheesy chowder

Ingredients

• 2-3 medium potatoes, cut into quarters (peeled if you prefer, I leave peels on)
• 4 cups boiling water
• 2-3 tablespoons unsalted butter or margarine
• 3 tablespoons flour
• 2 cups milk (I use no fat)

• 2 (6 ounce) cans tuna in water, drained.
• 1 cup whole kernel frozen sweet corn, thawed
• thyme
• salt and pepper
• 1 pinch white pepper
• 1 cup cheddar cheese

Directions

1. 1

   Place the potato quarters in boiling water, and cook until soft.

2. 2

   Drain reserving about 1 cup of the water.

3. 3

   Taking a potato masher, gently mash in the water, the potatoes until they're in small pieces, but not mashed.

4. 4

   In separate saucepan, melt the butter.

5. 5

   Meanwhile, mix some of the milk with the flour, just enough to form a smooth paste.

6. 6

   Pour milk over melted butter, and heat until hot.

7. 7

   Add milk flour slurry and continue to cook until it begins to thicken slightly.

8. 8

   Pour over potatoes.

9. 9

   Add tuna and corn.

10. 10

    Season with thyme, salt and pepper to taste, add small pinch of white pepper.

11. 11

    If you like, you can use more, but it's hotter than black so only a tiny amount is needed.

12. 12

    Heat through and add cheese at the last minute, shutting off the heat, and letting the hot soup melt it.

13. 13

    Stir to blend and serve with crackers, bread, croutons, or if you like, biscuits.

14. 14

    My husband likes to add a bit of franks brand hot sauce.