Tuna Chowder Tamaye

Phyllis von Stroheim

• 2 cans solid pack tuna
• 4 sliced medium onions
• 5 medium potatoes, peeled and sliced
• 4 Tbsp. oil
• 3 1/2 tsp. salt
• 1/8 tsp. white pepper
• 3 c. water
• 1 qt. milk
• 1 pkg. thawed frozen corn
• 2 Tbsp. oleo or butter
• 1/4 tsp. thyme, parsley, chives
• Pinch of basil and savory

Put oil into large kettle or dutch oven – saute onions until golden. Pour off any excess oil. Add potatoes, salt, spices, water. Cover and cook 15 minutes.
Heat but do not boil. Put into bouts and float butter and sprigs of fresh dill on top