1 to 2 potatoes, peeled and finely diced
2 shredded carrots, about 1 cup or so
1 onion, diced finely
¼ cup butter (dairy or non-dairy)
2 cups chicken broth
1 ½ cups milk (dairy or non-dairy)
Up to 1 lb shrimp (uncooked or cooked); optional; cut into halves or thirds if needed
1 can tuna (6 ½ ounce), drained and flaked
½ tsp gluten-free Worcestershire sauce (or more, to taste; optional; leave out for refined sugar free)
¼ tsp sea salt
Dash of other seasonings if desired, like chives and thyme
¼ cup gluten-free flour (or other thickener), if needed (I use my Two-Ingredient Gluten-Free Flour Mix, if needed)
2 strips bacon, cooked and crumbled (optional)
How to make it:
Sautee potatoes in butter in large saucepan or extra deep skillet for about 5 minutes. Add carrots and onion. Continue sautéing until onions are translucent (about 5 minutes more).
Add chicken broth and then gradually add in milk.
Heat over medium heat until mixture is thick and bubbling.
If adding uncooked shrimp, add now and cook for about 5 minutes.
Add tuna, Worcestershire sauce, salt, and any other seasonings.
Add in flour (or other thickener).
Cook over medium low heat until potatoes are adequately softened and chowder is thick and tastes like, well, chowder. Add bacon and if adding cooked shrimp, add now and continue cooking over medium low heat just until heated through.
Serve and enjoy. Makes about 4 servings.