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Print PAST EXPERIMENTS 2008: Tuna Chowder (from: Truly Unusual Soups by Lu Lockwood) So what if today's date is 12/9/08 and I'm entering my mystery soup comments from Thanksgiving 2008 12 days late! It's ok. It's my site and anyone who knows me can't believe that the former entries were done in a timely fashion. :-) I think I'm calming down now… Two bowls of this year's tuna chowder mystery soup were returned to the kitchen with, perhaps, a mouthful of so missing, but several people wanted seconds and that's always a good sign. A day or so before this year's taste test, Chuck answers the phone using caller ID and sees this incoming call is from "Connecticut". Can you imagine one of my sisters is so brazen that her caller id is CT. How pompous!...but I digress…Friendly Chuck doesn't say, "Oh, my darling sister-in-law how are you today?" Instead he blurts out, "I'm sorry I'm not going to tell you. I don't care what you say!" Now that's a man who knows how to handle a sister-in-law and a wife in just two sentences! Nice sister Nancy calls and thinks she's entitled to insider information because she and her family won't be joining us. Her high level comment, "I won't tell. I'll bribe your husband." How pathetic is that? The day after Thanksgiving our dear friend, Barbara, stops by and tries using her gourmet palette to identify the soup. She figured out that potatoes, fennel and some kind of fish were used. She was the only one to mention fennel and should be commended for that, but she felt she should be given partial credit. Now that's preposterous. This is a pass/fail situation. Dear Readers, remember in theory I'm opened to suggestions! Ingredients: 2 small cans tuna 3 tablespoons butter 1 tablespoon flour 1 medium-sized onion, chopped fine 2 medium-sized potatoes, peeled and cut in cubes 2 cups milk 2 cups water 1/8 teaspoon fennel seed salt and pepper Directions: Put potatoes into the water and bring to a boil. Cook until tender. Put the butter in a saucepan and when melted add the onion and cook until tender. Add the flour and mix well. Add the milk, tuna, and potatoes plus the water that is left from the cooking. Add the fennel and seasonings. Important - tihs is a must to be made a day ahead, so tuna flavor can really set in.