TUNA CHOWDER

Ingredients......1 dsp of sesame oil, 1 onion, peeled and finely chopped, 2 celery sticks, trimmed and finely sliced, 1 tbs of plain flour, 750 ml of milk, 200gm can of tuna in springwater, 420gm can of corn kernals ( drained), 1 dsp of freshly chopped thyme, cracked black pepper to taste, 1 tbs of freshly chopped parsley and sweet paprika to sprinkle. Heat the oil in a large saucepan. Add the onion and celery and gently cook over a medium heat, stirring occasionally until the onion is softened. Stir in the flour to thicken. Turn the heat to low and gradually add the milk, stirring continually. Now add the tuna and its liquid, the drained corn kernals and thyme. Mix gently, and bring to the boil, cover and simmer for 5 minutes. Remove the pot from the heat and season to taste with cracked black pepper. Sprinkle the chowder with sweet paprika and chopped parsley. Ladel into soup bowls and serve hot. If you like you can top the chowder with a spoonful of cream cheese in the bowls . It is your dish.