Recipe: Chowder Hot Dish


1/2 onion, minced
1 cup sliced celery
2 Tbsp. butter
1/2 lb. red potato
1 cup whole milk
a good pinch of salt
1 bay leaf
1 tsp. dried dill
1 Tbsp. oil
2 Tbsp. flour
1 can tuna
1 cup frozen peas
10 saltine-type crackers
1 Tbsp. butter


Scrub and potato into ½ inch cubes. Cover diced potatoes with milk and bring to a simmer. Add a pinch of salt and bay leaf and let cook 10 minutes. In a separate pan, sauté celery and onion in butter until barely tender.  Reduce heat and add salt, dill and oil. Sprinkle flour over vegetables and cook, stirring, 1 minute. Drain potatoes, reserving hot milk. Remove bay leaf. Stir hot milk into celery mixture in a thin stream. Cook over low heat until sauce thickens. Stir in tuna, potatoes and peas and pour into greased casseroled dish. Crush crackers and spread evenly atop mixture. Dot with butter. Bake until bubbly and browned, about 25 minutes.