Title: Tuna vegetable chowder
 Categories: Fish, Low calorie, Low fat, Main dish, Soups
      Yield: 6 Servings
 
      2 ts Margarine - Becel Light
      1 md Onion -- chopped
      1    Clove garlic -- minced
      1 c  Carrots -- diced
      1 c  Celery -- chopped
      3 c  Potatoes -- diced
  1 1/2 ts Knorr Chicken Stock
  1 1/2 c  Water
      2 tb Fresh dill -- chopped
  1 1/2 ts Lemon rind -- grated
      1 cn Tuna in water -- (6.5 Oz.)
  1 1/2 c  Skim milk
      1 c  Corn -- frozen
      1 c  Peas -- frozen
    1/4 ts Salt
    1/4 ts Pepper
 
  In large saucepan, melt butter over medium heat; cook onion, garlic,
  carrots and celery, stirring, for 5 to 8 minutes or until softened.
  Add potatoes, stock, dill and lemon rind; bring to boil. Reduce heat
  to medium-low; cover and simmer for 12 to 15 minutes or until
  vegetables are tender. Drain tuna, reserving liquid. Break tuna into
  large chunks; add to pan along with reserved liquid, milk, corn,
  peas, salt and pepper. Heat through.  Taste and adjust seasoning.
  Makes 8 cups or 4 to 6 servings.
  
  NOTES : 2% or whole milk can be substituted for skim milk but the
  calorie and fat contents will be higher. Per Serving - Calories
  144.4, Total Fat 1.6g. 9.8%CFF