Instructions: Spray a large soup pot with Pam and heat over medium heat. Saute onions, celery and carrot until onion and celery are soft. Add hash browns, 1 cup water, chicken soup base, milk and half and half. Simmer for about 5 minutes then add corn, seasonings, and tuna. Simmer 5 or 10 more minutes.

Add sherry and another cup of water if needed. Bring back to the simmer.

Adjust seasonings. Serve. Seasoning

Note: I used the anchovies because I
had some leftover. Ham base would work just as well.

Serving Ideas : Serve with corn muffins and tossed salad.

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