PEI Potato, Corn and Bean Chowder
PEI Potato, Corn and Bean Chowder

A hearty vegetarian chowder!

Prep Time & Yield

Serves 6

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



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

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