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Potatoes : Recipes

PEI Potato, Corn and Bean Chowder

Nutritional Information

Nutrient Analysis Per Serving

Calories275 kcal
Protein13.2 g
Carbohydrates49.1 g
Fat4.2 g
Total Dietary Fiber9.1 g
Sodium495 mg
Potassium842 mg
Iron2.46 mg (good source)
Calcium243 mg (good source)
Cholesterol5 mg
Vitamin ARE (excellent source)

Preparation and cooking time: 40 minutes. Serves 6


1 TbspVegetable oil15 ml
1onion, chopped1
1clove of garlic, crushed1
3PEI potatoes, diced3
2stalks celery, sliced thinly2
2carrots, grated2
2 1/2 cupswater625 ml
1 cube or 1 tspvegetable bouillon5 ml
1 can (14 oz)evaporated 2 % milk385 ml
1 can (19 oz)white kidney beans540 ml
1 can (12 oz) kernel corn or 1 cup frozen corn341 ml
1 tspdried basil, thyme, or sage5 ml
to tastesalt and pepperto taste

Try it with these Keenan Potato Products!


Heat oil in heavy bottomed saucepan, add onion, garlic, potatoes, celery, and grated carrot. Cook about 5 minutes, stirring frequently. Dissolve bouillon powder in water and add to vegetables. Bring to boil, cover, and the simmer gently 15 minutes, until potatoes are tender. Add milk, drained and rinsed kidney beans, corn and seasonings. Heat thoroughly. Serve hot. (Red kidney beans can be substituted for white beans). If using fresh herbs, use 1 tbsp (15 ml), or to taste. Serves 6

This potato recipe is brought to you courtesy of: PEI Potato Board