Albacore Tuna and Leek Chowder

By: Loni Loftus – Salem, OR.

1 Tablespoon butter

1 Tablespoon Flour

4 Slices bacon, chopped

2 medium leeks, white and pale green parts, thinly sliced

2 medium potatoes, peeled and cut into ½ inch cubes

2 cups bottled clam juice

2 ½ cups milk

2 cans (6 oz. each) Premium White Albacore tuna, drained

½ cup whipping Cream

2 tablespoon fresh chives, chopped

salt and pepper to taste

Mix butter and flour in a small bowl until well blended and set aside. In a heavy large saucepan, cook bacon over medium heat until crisp. Transfer bacon to paper towel and set aside. Add leeks to bacon drippings and sauté until tender, about 3-5 minutes. Add potatoes and clam juice and bring to boil over high heat. Reduce heat to simmer, cover, and cook until potatoes are tender, about 10 minutes. Add milk and bring to a boil over medium-high heat, stirring. Whisk in flour mixture. Reduce heat to medium and stir until slightly thickened, about 3 more minutes. Stir in tuna, cream, chives and reserved bacon. Cook until heated through. Season to taste with salt and pepper. Makes 6-8 servings.