Corn and Tuna Bisque

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¾ pint

Method

Melt butter in the top of a double saucepan; add flour and cook for a few minutes, stirring constantly until well blended. Add milk and chicken stock cube and simmer, stirring from time to time, until the sauce has thickened.

Stir in sweet corn and bring to the boil; add shredded tuna and heat through. Correct seasoning and serve immediately. A little curry powder or sherry may be added