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If you’re searching for a comforting bowl that feels like a warm hug in every spoonful, look no further than this Creamy Potato and Pea Chowder Recipe. This hearty dish combines tender potatoes and sweet peas in a luscious, velvety broth that’s both satisfying and refreshing. Every bite reveals layers of flavor and texture—from the gentle sweetness of fresh peas to the rich creaminess that coats your palate, making it a perfect meal for any time you crave something wholesome and indulgent.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this chowder sing with flavor. Each component plays a crucial role—potatoes provide a creamy body, peas add a burst of color and natural sweetness, and the seasonings bring everything together beautifully. Here’s what you’ll need:
- Yukon gold or russet potatoes: These varieties bring the perfect balance of creaminess and structure without falling apart.
- Fresh or frozen peas: They add a lovely sweetness and vibrant green hue, brightening the chowder.
- Onion: Provides a subtle backbone of savory flavor once softened and cooked.
- Garlic: Adds a rich and aromatic depth to the chowder.
- Low-sodium vegetable broth: The base liquid that keeps flavors light but flavorful, letting the veggies shine.
- Heavy cream (or half-and-half): Ensures a luxuriously creamy texture that’s the hallmark of this chowder.
- Butter: For sautéing and enriching the overall flavor with a silky finish.
- Seasonings (salt, pepper, thyme, bay leaf): These spices layer in nuanced earthiness and warmth to balance the dish perfectly.
How to Make Creamy Potato and Pea Chowder Recipe
Step 1: Prepare the Potatoes
Start by washing your chosen potatoes thoroughly and cubing them into bite-sized pieces. This ensures they cook evenly and blend smoothly later on.
Step 2: Sauté Onions and Garlic
In a large pot over medium heat, melt the butter until it’s shimmering. Add the diced onions and cook them gently until they become translucent—this unlocks their natural sweetness. Stir in minced garlic just until fragrant, being careful not to let it brown and turn bitter.
Step 3: Simmer Potatoes in Broth
Add the cubed potatoes to your pot along with the vegetable broth. Bring everything to a boil, then reduce the heat to let it simmer. This is where the magic happens: the potatoes soften, releasing starch that thickens the broth. Simmer until the potatoes are tender, about 15 minutes.
Step 4: Add Peas and Cook
Stir in your fresh or frozen peas and let the chowder cook for an additional five minutes. This keeps the peas vibrant and just tender, contributing both flavor and a wonderful pop of color.
Step 5: Blend for Perfect Texture
Using a blender or immersion blender, pulse the chowder until mostly smooth, but don’t overdo it—some chunks are lovely for texture and heartiness.
Step 6: Finish with Cream and Seasonings
Return the chowder to low heat, then gently mix in the heavy cream along with salt, pepper, thyme, and a bay leaf. Let it warm for about 5 minutes so the flavors meld together beautifully before serving.
How to Serve Creamy Potato and Pea Chowder Recipe
Garnishes
Top your chowder with a sprinkle of freshly chopped chives or parsley for an herbal brightness. A few crispy bacon bits or a dollop of sour cream can bring an extra layer of richness and contrast that’s positively addictive.
Side Dishes
This chowder pairs wonderfully with crusty bread or a warm baguette—it’s perfect for soaking up every last drop. A simple green salad on the side adds a crisp counterpoint, balancing out the creaminess of the soup.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini bread bowls or rustic mugs. You can also swirl in a drizzle of herb-infused olive oil or sprinkle toasted pumpkin seeds for an unexpected crunch and gourmet touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chowder to airtight containers and store it in the refrigerator. It will stay fresh for up to 3 days, making it an easy option for quick meals during the week.
Freezing
This Creamy Potato and Pea Chowder Recipe freezes beautifully. Pour it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat your chowder gently on the stovetop over low heat, stirring frequently. To restore its creamy texture, you may want to add a splash of broth or cream while warming. Avoid microwaving at high power to keep the chowder silky.
FAQs
Can I use frozen peas instead of fresh in this chowder?
Absolutely! Frozen peas work perfectly and are often picked and frozen at peak freshness, so they retain great flavor and texture when cooked into the chowder.
Is there a dairy-free version of this Creamy Potato and Pea Chowder Recipe?
Yes, you can substitute heavy cream with coconut milk or a cashew cream for a delicious dairy-free alternative that still maintains a rich and creamy consistency.
Can I make this chowder without blending it?
You can skip the blending step if you prefer a chunkier soup, though blending helps create a smooth and comforting texture that defines this chowder.
What herbs work best for seasoning this chowder?
Thyme and bay leaf are classic choices for their subtle earthiness, but you can also try rosemary or dill for a different aromatic twist.
Is this chowder suitable for freezing and reheating?
Definitely! This chowder freezes well and retains its flavor and texture after reheating. Just remember to reheat gently and stir in extra cream if needed to keep it silky.
Final Thoughts
There’s something incredibly rewarding about making and enjoying this Creamy Potato and Pea Chowder Recipe. It’s a dish that feels both luxurious and comforting, perfect for cozy evenings or sharing with friends and family. Once you try it, it’s sure to become a staple in your recipe box—so warm up your kitchen and give it a go. I promise you’ll savor every spoonful!
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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
Description
This Creamy Potato and Pea Chowder is a comforting, hearty soup that combines tender potatoes, sweet peas, and savory seasonings into a smooth yet textured chowder. Made with simple ingredients like onion, garlic, and vegetable broth, finished with rich heavy cream and butter, this recipe is perfect for a warming meal on chilly days. It balances creamy and chunky textures for a satisfying bowl that’s easy to prepare in under an hour.
Ingredients
Vegetables
- 3 large Yukon gold or russet potatoes, washed and cubed
- 1 cup fresh or frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons butter
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare the potatoes: Wash and cube the Yukon gold or russet potatoes into bite-sized pieces to ensure even cooking.
- Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the diced onions and cook for about 5 minutes until they become translucent, stirring occasionally. Then add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Cook potatoes in broth: Add the cubed potatoes to the pot along with the low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, approximately 15 minutes.
- Add peas: Stir in the fresh or frozen peas and continue cooking for an additional 5 minutes, allowing the peas to soften without losing their bright color.
- Blend the chowder: Using an immersion blender or transferring portions to a blender, blend the soup until smooth but leaving some small chunks for texture. This creates a creamy yet hearty consistency.
- Finish and season: Return the blended chowder to low heat. Stir in the heavy cream and add salt, black pepper, dried thyme, and the bay leaf. Warm the chowder through for about 5 minutes to meld the flavors before removing the bay leaf and serving.
Notes
- You can substitute half-and-half for heavy cream to reduce fat content.
- For a vegan version, replace butter and cream with plant-based alternatives like olive oil and coconut cream.
- Adjust seasoning to taste, especially salt and pepper, as broth saltiness can vary.
- Use an immersion blender directly in the pot for easier blending and less cleanup.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
