Potato and Pea Chowder Recipe

Short Description

Potato and Pea Chowder is a creamy, comforting soup that blends tender potatoes, sweet green peas, and aromatic leeks in a rich, savory broth. Finished with a touch of cream and fresh herbs, this chowder is perfect for a cozy meal any time of year.

Why You’ll Love This Recipe

• A satisfying and hearty soup without being overly heavy
• Quick and easy to prepare, making it ideal for weeknight meals
• Versatile ingredients that can be adapted for various diets
• Full of fresh flavor from herbs and vegetables
• Great for make-ahead lunches or dinners

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons butter or olive oil
• 1 medium leek, sliced and cleaned
• 3 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 1 pound russet or Yukon Gold potatoes, peeled and diced
• 6 cups vegetable broth
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup heavy cream
• 1 cup frozen green peas
• 2 teaspoons soy sauce or Worcestershire sauce
• 1/4 cup fresh dill, chopped

Directions

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic. Cook for 5–6 minutes until softened.
2. Pour in the white wine if using, and cook until mostly evaporated, about 2 minutes.
3. Add the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10 minutes.
4. Gently mash some of the potatoes in the pot to thicken the chowder slightly.
5. Stir in the cream and peas. Cook for 5 more minutes until peas are heated through.
6. Add soy sauce or Worcestershire sauce and chopped dill. Stir to combine and serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Variations

• Vegan: Use olive oil instead of butter and a plant-based cream alternative
• Herb Swap: Substitute dill with parsley or chives for a different flavor
• Add Protein: Mix in cooked chicken or bacon for a heartier version
• Extra Vegetables: Add corn, carrots, or celery for more texture and nutrients
• Spice Boost: A pinch of cayenne or red pepper flakes for a little heat

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezing: Not recommended due to the texture change in potatoes
• Reheating: Warm over low heat on the stovetop. Add a splash of broth or cream to loosen if needed

FAQs

How do I make this chowder vegan?

Use olive oil and a non-dairy cream like coconut or oat-based cream.

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Add them near the end of cooking to keep them tender.

Is it necessary to peel the potatoes?

Not necessarily. If you prefer a rustic texture and added nutrients, you can leave the skins on.

Can I make this chowder ahead of time?

Yes, it stores well in the refrigerator for up to 4 days.

What’s a good substitute for leeks?

You can use onions or shallots if leeks are unavailable.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used if you’re not keeping the dish vegetarian.

What can I serve with this chowder?

It pairs well with crusty bread, a side salad, or a simple sandwich.

How can I make it thicker?

Mash more potatoes in the pot or stir in a cornstarch slurry for extra thickness.

Is this chowder gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check labels for broth and sauces.

Can I freeze this chowder?

It’s not recommended due to the cream and potato texture after thawing.

Conclusion

Potato and Pea Chowder is a delicious and adaptable soup perfect for any season. With its creamy consistency, fresh herbs, and wholesome ingredients, it’s sure to become a household favorite. Whether you serve it for a casual lunch or as a cozy dinner, this chowder delivers both flavor and comfort in every spoonful.

Print