Corn Chowder with Tuna Mexicana

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Serves: 6 people

Preparation time: 1 hour



2 onions

1 celery stalk

1 carrot

1 pear

2 tbsp olive oil

1 potato

1 leek

400g sweet corn

1 sprig of thyme

1 litre vegetable or fish stock (or water)

50g double cream

250g Delamaris Tuna Mexicana (2 cans)


Peel and dice the onions. Peel the celery stalk and carrot and chop on small cubes. Rinse the pear, cut in half length wise, and core, then chop on small cubes. Peel the potatoes and chop on small cubes. Remove the outer leek leaves and chop it on small chunks.

Place a large pot over medium high heat. Add the olive oil, chopped vegetables and chopped pear. Lower the heat to medium low and cook for about 10 minutes or until vegetables soften.

Add the sweet corn and a sprig of thyme. Cook for about 10 minutes, stirring occasionally. After 10 minutes, add your vegetables or fish stock (or water), bring to a boil and reduce heat to a bare simmer. Cover with a lid and cook for about 30 minutes.

Transfer 3/4 of soup to a blender and blend on high heat until smooth. Return to pot and combine with the rest of the vegetables. Season to taste with salt and pepper.

Add the double cream and Delamaris Tuna Mexicana to the soup and stir to combine. Serve immediately, sprinkled with fresh coriander, jalapeno and sour cream. Enjoy.


- You can use fresh corn, frozen corn or canned corn.

- You can use parsley instead of coriander

- Store any leftoever corn chowder in an airtight container in a fridge for 3 days or in a freezer for up to a month. Before serving reheat the chowder, add double cream and tuna Mexicana then serve immediately.