PEI Potato, Corn and Bean Chowder
A hearty vegetarian chowder!
Prep Time & Yield
Serves 6
Ingredients
| 3 medium | PEI White Potatoes, large dice |
| 1 tbsp (15 ml) | Vegetable Oil |
| 1 medium | Onion, chopped |
| 1 | Garlic clove, minced |
| 2 | Celery stalks, thinly sliced |
| 1 | Carrot, small dice |
| 2.5 cups (625 ml) | Vegetable Stock or Water |
| 1.5 cups (375 ml) | Cream or Milk |
| 1 can (19 oz) | White Kidney Beans, drained and rinsed |
| 1.5 cups (375 ml) | Cream Corn |
| 2 tsp (10 ml) | Basil, dried |
| 2 tsp (10 ml) | Tarragon, dried |
| to taste | Salt and Pepper |
Directions
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
Nutritional Information
