Overview
PEI Potato Smoky Bacon Chowder
Lemon-chive butter softens into each bowl and lifts the smoky bacon. Make the butter first so it has time to chill, then simmer the chowder gently; evaporated milk can scorch over high heat.
Canadian National Dishes
PEI Potato Smoky Bacon Chowder
This Prince Edward Island potato chowder follows a published Dairy Isle recipe: red and russet potatoes, leeks, vegetables and bacon in a thick milk base. Puréeing part of the pot gives it body without flour. Island chowders often use a creamy potato base, while seafood versions are a separate local favourite; this recipe stays focused on potatoes.
Canadian National Dishes
Practical
Practical
- Dice both potato varieties to about 2 cm so they soften at the same time.
- Keep the milk at a gentle simmer and stir the bottom of the pot often.
- Purée only about one-third of the vegetables and potatoes; the rest should remain chunky.
Ingredients
Ingredients
Potato and bacon chowder
- 42 g salted butter
- 280 g leeks, white and pale-green parts, rinsed and sliced
- 60 g celery, finely diced
- 80 g yellow onion, finely diced
- 70 g carrot, finely diced
- 9 g garlic, finely chopped
- 75 g cooked bacon, diced
- 454 g russet potatoes, peeled and diced 2 cm
- 454 g red potatoes, scrubbed and diced 2 cm
- 30 ml Dijon mustard
- 1.44 L evaporated milk
- 480 ml water
- 2 g fine salt, or to taste
- 1 g black pepper
Lemon-chive butter
- 113 g unsalted butter, softened
- Zest of 1 lemon and 15 ml lemon juice
- 15 g fresh chives, finely sliced
- 2 g smoked paprika
Directions
Directions
Method
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Make the flavoured butterStir the softened butter with lemon zest and juice, chives and smoked paprika. Cover and refrigerate while the chowder cooks.
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Soften the vegetablesMelt the salted butter in a large heavy pot over medium heat. Add the leeks, celery, onion and carrot. Cook, stirring, for 6–8 minutes until softened. Add the garlic and stir for 30 seconds.
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Add the potatoes and milkStir in the cooked bacon, russet potatoes and red potatoes. Pour in the evaporated milk and water. Bring just to a boil while stirring, then immediately lower the heat to a gentle simmer.
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Cook until tenderSimmer uncovered for 18–22 minutes, stirring frequently along the bottom, until a knife easily pierces the potatoes. Avoid a hard boil, which can scorch the milk.
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Thicken the chowderTransfer about one-third of the potato and vegetable mixture with enough liquid to a blender. Vent the lid and purée carefully until smooth, then return it to the pot. Stir in the Dijon and simmer gently for 2 minutes. Taste before adding salt, then season with salt and pepper.
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Rest and serveLet the chowder stand for 5 minutes. Ladle into eight bowls and top each with about 14 g (1 tablespoon) of lemon-chive butter. Add a little extra cooked bacon or chives if desired.
Practical
Practical
Serving
The flavoured butter can be made up to 3 days ahead and refrigerated; soften it slightly before serving. Use cooked bacon from a refrigerated source and keep dairy chilled until needed. To make the chowder thicker, purée a little more of it; to loosen it, stir in hot water a splash at a time. If using a countertop blender, work in small batches, fill it no more than halfway, vent the lid and cover it with a folded towel. An immersion blender is an easier option; keep some chunks intact.
Make-ahead
Refrigerate leftovers in shallow containers within 2 hours and use within 2–3 days. Reheat to 74°C, stirring, and bring the soup to a rolling boil. Do not judge food safety by smell or appearance.
Nutrition
Nutrition
- Serving sizeOne eighth of the chowder and 14 g citrus-chive butter
- CaloriesAbout 550 kcal
- CarbohydrateAbout 54 g
- ProteinAbout 18 g
- FatAbout 33 g
- FibreAbout 5 g
- SodiumAbout 550 mg
Rounded ingredient-based estimate, including one portion of flavoured butter. Evaporated-milk concentration, bacon cure and brand labels change the values. Not laboratory analysis.
Allergens and food safety
Allergens and food safety
Contains milk. Check labels for additional ingredients or cross-contact. Keep evaporated milk and cooked bacon refrigerated at or below 4°C until use. Wash hands and surfaces after handling food. Cool leftovers promptly in shallow containers and refrigerate within 2 hours; reheat to 74°C and bring soup to a rolling boil while stirring. Use care with hot liquid in a blender: vent the lid, process small batches and cover the lid with a towel.
FAQ
FAQ
Is this the same as PEI seafood chowder?
No. This documented version is built around potatoes and bacon. Tourism PEI describes Island seafood chowder as another popular style, usually with local seafood in a thick milk base.
Closing notes
Closing notes
- Red and russet potatoes give the chowder a mix of creamy and distinct chunks.
- Serve each bowl with a spoonful of lemon-chive butter and warm bread.