Forgot to post this earlier - Corn and Potato Chowder
1 onion, chopped
1 garlic clove, finely chopped
1 medium baking potato, chopped
2 celery stalks, chopped
1 small green bell pepper, seeded, halved and sliced
30 ml/2 T oil
25 g/ 2 T butter
600 ml/2 ½ cups stock or water
300 ml/ 1 ¼ c milk
200g/7 oz. can of flageolet/white kidney beans, undrained!
300 g/ 11 oz. can of corn, undrained!
A good pinch of dried sage
Salt and pepper to taste
Cheddar cheese, grated, as garnish
Put the onion, garlic, potato, celery, and green pepper in a large pan with the oil and butter. Heat the ingredients until sizzling, then lower heat and cook gently for about 10 minutes. Stir occasionally to prevent burning or sticking.
Add the stock or water and heat to a rolling boil. Reduce heat, cover, and cook for about 15 minutes or until the vegetables are tender.
Add the beans and their corn, including the liquids, and the sage to the pan and simmer, uncovered, for 5 minutes. Check the seasonings and serve hot, sprinkled with cheddar cheese.
I had to double the amount of stock because I mistakenly drained the beans and corn. Even so, there was little liquid left, so I added additional milk.