PEI Potato, Corn and Bean Chowder

A hearty vegetarian chowder!
Serves 6

Ingredients Quanitity
PEI White Potatoes, large dice 3 medium
Vegetable Oil 1 tbsp (15 ml)
Onion, chopped 1 medium
Garlic clove, minced 1
Celery stalks, thinly sliced 2
Carrot, small dice 1
Vegetable Stock or Water 2.5 cups (625 ml)
Cream or Milk 1.5 cups (375 ml)
White Kidney Beans, drained and rinsed 1 can (19 oz)
Cream Corn 1.5 cups (375 ml)
Basil, dried 2 tsp (10 ml)
Tarragon, dried 2 tsp (10 ml)
Salt and Pepper to taste

1.    Heat a large pot over medium-high heat; add oil then add onion, garlic, potatoes, celery and carrot. Cook for 5 minutes, stirring frequently . 

2.    Add vegetable stock (or water) and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes or until potatoes are tender.      

3.    Add cream (or milk), kidney beans, corn and spices; heat thoroughly.

4.    Season with salt & pepper and serve immediately. 

Chef’s Tips:
•    Leftover portions can be cooled, refrigerated and served the next day. 
•    Low-sodium vegetable stock can also be used.  
•    Red kidney beans can be substituted for white beans.  
•    1 tbsp fresh herbs = 1 tsp dry herbs 

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