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If you’re craving a comforting bowl that feels like a warm hug, this Creamy Potato and Pea Chowder Recipe is exactly what you need. Velvety, rich, and packed with tender potatoes and sweet peas, this chowder blends simple ingredients into a hearty, soul-satisfying dish that’s perfect for any day of the week. Each spoonful combines the earthy aroma of thyme with the smooth creaminess of heavy cream and the subtle sweetness of peas, making it a delightful way to enjoy a classic chowder with a vibrant green twist.
Ingredients You’ll Need
Get ready to gather a handful of straightforward yet essential ingredients that come together to build layers of flavor and texture in this chowder. Every component plays a key role—from the buttery richness of Yukon gold potatoes to the fresh snap of peas and the aromatic undertone of thyme and bay leaf.
- Yukon gold or russet potatoes: These provide a creamy base and melt-in-your-mouth texture when cooked down.
- Fresh or frozen peas: They add a pop of natural sweetness and vibrant color that brightens up the chowder.
- Onion: Perfect for building a flavorful foundation with its gentle sweetness once sautéed.
- Garlic: Adds a fragrant depth that enhances the overall savory profile of the chowder.
- Low-sodium vegetable broth: Acts as the flavorful liquid base, keeping the chowder light but tasty.
- Heavy cream (or half-and-half): Brings luxurious creaminess and richness that make the chowder indulgent.
- Butter: Used for sautéing, it imparts a luscious, silky mouthfeel and enhances flavors.
- Seasonings (salt, pepper, thyme, bay leaf): These elevate the taste, with thyme and bay leaf adding a subtle herbal aroma.
How to Make Creamy Potato and Pea Chowder Recipe
Step 1: Prepare the Potatoes
Start by washing and cubing your potatoes into evenly sized pieces to ensure they cook uniformly. This step is essential because perfectly cooked potatoes create that velvety texture we’re aiming for throughout the chowder.
Step 2: Sauté Aromatics
In a large pot over medium heat, melt the butter until it’s bubbly, then add diced onions. Sauté the onions until translucent, about 5 minutes, creating a sweet and fragrant base. Stir in minced garlic just until you can smell that wonderful aroma, which builds a delicious depth in the chowder.
Step 3: Cook the Potatoes in Broth
Add the cubed potatoes to the pot along with the vegetable broth. Bring it all to a boil, then reduce the heat and let it simmer gently. Giving the potatoes about 15 minutes to become tender is key—they need to be soft enough to blend smoothly but still hold some substance.
Step 4: Add Peas and Simmer
Stir in your fresh or frozen peas, allowing them to cook for an additional 5 minutes. The peas will soften and infuse the chowder with lively green bursts and a subtle sweetness that complements the hearty potatoes beautifully.
Step 5: Blend for Creaminess
Using an immersion blender or regular blender, carefully blend the mixture until smooth, but don’t go overboard—leave some chunks to maintain that nice, rustic texture that makes this chowder so satisfying.
Step 6: Finish with Cream and Seasonings
Return the chowder to low heat and gently stir in the heavy cream or half-and-half along with salt, pepper, thyme, and a bay leaf. Warm it for about 5 minutes, letting the flavors meld perfectly before you serve.
How to Serve Creamy Potato and Pea Chowder Recipe
Garnishes
To elevate your chowder, consider adding a sprinkle of crispy cooked bacon bits or crumbled feta cheese on top. Fresh chopped parsley or chives bring a burst of color and freshness that contrasts beautifully with the creamy soup.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm, buttery dinner rolls for dipping. A simple green salad dressed with a tangy vinaigrette can balance out the creamy richness and make the meal feel complete and fresh.
Creative Ways to Present
Serve this chowder in hollowed-out bread bowls to impress guests and keep it cozy. For a party, offer small shot glasses or mini cups filled with the chowder as an appetizer. Adding a drizzle of olive oil or a dash of paprika on top creates a gourmet touch that’s visually stunning.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it a great candidate for quick lunches or dinners later in the week.
Freezing
You can freeze this chowder, but keep in mind that the texture may change slightly due to the cream and potatoes. Freeze in portioned containers for up to 2 months, and be sure to leave some space for expansion during freezing.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking or curdling. If the chowder is too thick after reheating, simply add a splash of broth or milk to bring back its perfect creamy consistency.
FAQs
Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work wonderfully in this recipe and are often more convenient. Just add them in as directed and cook until tender. They hold their sweet flavor and texture very well.
Is there a dairy-free version of this chowder?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free creamer for a rich texture without dairy. Also, use a plant-based butter or olive oil to sauté the onions and garlic for a fully vegan version.
What type of potatoes should I use?
Yukon gold potatoes are ideal for this recipe due to their creamy texture and buttery flavor. Russet potatoes also work well but might result in a slightly fluffier and softer chowder.
Can I make this chowder spicy?
Definitely! Adding a pinch of cayenne pepper or a dash of smoked paprika during the seasoning step can give the chowder a gentle kick that complements the creamy base.
How thick should the chowder be?
The chowder should be thick enough to coat the back of a spoon but still spoonable and creamy. If it feels too dense after blending, thin it with a bit more broth or cream until you reach your desired consistency.
Final Thoughts
Making this Creamy Potato and Pea Chowder Recipe is like creating a little bowl of happiness. It’s easy, delicious, and perfect for sharing with family or friends on chilly days. Give it a try—you might just discover your new favorite comfort food that combines simplicity with pure, rich flavor.
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Print
Creamy Potato and Pea Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Potato and Pea Chowder is a comforting and hearty soup featuring tender Yukon gold or russet potatoes and sweet peas cooked in a flavorful vegetable broth, then blended to a creamy texture with a touch of heavy cream. Perfect for a cozy meal, it balances smoothness with chunky vegetable bits for a satisfying bite.
Ingredients
Vegetables
- 3 cups Yukon gold or russet potatoes, peeled and cubed
- 1 cup fresh or frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare the potatoes: Wash and peel the potatoes. Cut them into evenly sized cubes to ensure they cook uniformly.
- Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the diced onions and cook them until they become translucent, about 5 minutes. Then add the minced garlic and stir until fragrant, about 1 minute.
- Cook potatoes: Add the cubed potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 15 minutes.
- Add peas: Stir in the fresh or frozen peas. Continue cooking the chowder for an additional 5 minutes to ensure the peas are heated through but still retain some texture.
- Blend the chowder: Using an immersion blender or carefully transferring to a blender, blend the soup until smooth but leave some chunks of potato for texture to keep the chowder hearty.
- Finish with cream and seasonings: Return the blended chowder to low heat. Stir in the heavy cream, salt, pepper, thyme, and bay leaf. Warm the chowder gently for about 5 minutes, allowing the flavors to meld without boiling. Remove the bay leaf before serving.
Notes
- You can substitute half-and-half for heavy cream to reduce fat content slightly.
- For a vegan version, use plant-based butter and cream alternatives.
- Use fresh peas in peak season for the best flavor, but frozen peas work well year-round.
- Adjust thickness by adding more broth if you prefer a thinner chowder.
- Remove the bay leaf before serving to avoid a bitter taste.
