You adore clam chowder but your cupboard is full of tuna. It’s ok; I’ve got it covered. You can still have chowder–with tuna!! Does it work? Yes, yes; it totally does. And is it yummy? It definitely is. I thought about making chowder with canned tuna for a long time before I did it, but now that I have, it’s in my playbook for good. Tuna Chowder is easy, inexpensive, and even qualifies for what we’d call, “Cheap Eats.” This version adds some tiny ditalini pasta for fun and texture, but if you don’t like it, just add extra potatoes and you’ll be fine. Last time I cooked shrimp, I saved the shells in my freezer and was able to make a fast shrimp stock to bolster the flavor of the chowder. (Buying fish stock is above my pay grade at $3 a 15-ounce can. You can make it, though.) Vegetable broth is ok, too, and is better when spiked with a little clam juice, which is sold right near tuna at the store. Even chicken broth works in a pinch.