Creamy Potato and Pea Chowder Recipe
If you are searching for a comforting dish that feels like a warm hug on a chilly day, this Creamy Potato and Pea Chowder Recipe is exactly what you need. It brings together the buttery softness of Yukon gold or russet potatoes with the sweet pop of fresh or frozen peas, all enveloped in a rich, velvety broth. This chowder isn’t just about simple ingredients; it’s about layering flavors and textures so every spoonful is satisfying and soul-soothing. Whether you’re cooking for family or craving a cozy solo meal, this chowder will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this chowder lies in its simplicity. Each ingredient plays an important role in creating the perfect harmony of flavor, texture, and even color. From the buttery potatoes to the fragrant seasonings, every element is essential to building a chowder that’s both creamy and bright.
- Yukon Gold or Russet Potatoes: These provide a naturally creamy starch base that thickens the chowder beautifully.
- Fresh or Frozen Peas: They add a subtle sweetness and vibrant color that make the chowder visually inviting.
- Onion: Offers a gentle, savory depth when softened to translucent perfection.
- Garlic: Infuses the chowder with a warm, aromatic undertone that complements the other veggies.
- Low-Sodium Vegetable Broth: The flavorful liquid base ensures the chowder is rich without overpowering the delicate ingredients.
- Heavy Cream (or Half-and-Half): Adds luscious creaminess, balancing the freshness of peas and the starch of potatoes.
- Butter: Melts into the base, enriching the chowder with indulgent mouthfeel and flavor.
- Seasonings (Salt, Pepper, Thyme, Bay Leaf): Classic herbs and spices that bring out the natural goodness of every ingredient.
How to Make Creamy Potato and Pea Chowder Recipe
Step 1: Prepare the Potatoes
Start by washing and cubing your choice of potatoes. Yukon golds will add a buttery texture, while russets offer a slightly fluffier structure. Uniform cubes help them cook evenly, which is crucial for the perfect chowder consistency.
Step 2: Sauté Onions and Garlic
In a large pot set over medium heat, melt the butter until it’s bubbling gently. Add diced onions and cook them slowly until translucent, about 5 minutes, allowing their natural sweetness to develop. Next, stir in the minced garlic and cook just until fragrant, which should only take a minute or so. This step builds the savory foundation of your chowder’s flavor.
Step 3: Cook the Potatoes
Add the cubed potatoes to the pot along with the low-sodium vegetable broth. Bring everything to a boil, then reduce the heat to let it simmer gently. The potatoes should become tender in about 15 minutes — soft enough to break down partially but still retaining some bite.
Step 4: Add the Peas
Once the potatoes are nearly cooked, stir in your fresh or frozen peas. Let the mixture cook for another 5 minutes. This short simmer cooks peas enough to bring out their natural sweetness without losing their delightful pop and bright green color.
Step 5: Blend the Chowder
Now, the fun part! Use an immersion blender to carefully blend the chowder until mostly smooth, but leave some chunks of potatoes for texture. This mixture of creamy and chunky is what makes this chowder so deliciously satisfying—creamy in every way except for the delightful bits you still find as you eat.
Step 6: Finish with Cream and Seasonings
Return the pot to low heat and stir in the heavy cream (or half-and-half if you prefer a lighter version). Add your salt, pepper, thyme, and a bay leaf. Let the chowder warm through for about 5 minutes so the flavors meld beautifully before you serve it hot and steaming.
How to Serve Creamy Potato and Pea Chowder Recipe
Garnishes
Garnishing your chowder elevates it visually and adds fresh flavor notes. Consider sprinkling finely chopped fresh parsley or chives for a pop of color and freshness. A dollop of sour cream or a drizzle of olive oil can add richness on the surface, making each bowl look picture-perfect and more indulgent.
Side Dishes
This chowder pairs wonderfully with crusty bread like a baguette or sourdough. The bread’s crunch and chewiness contrast beautifully with the chowder’s creamy softness. You could also serve a simple green salad tossed in lemon vinaigrette to brighten the meal with crisp, acidic notes.
Creative Ways to Present
If you want to impress guests or just treat yourself, serve the chowder in warmed bowls with a sprinkle of crispy bacon or toasted pumpkin seeds on top for an unexpected crunch. Another fun idea is to hollow out small bread rolls and ladle the chowder inside as edible bread bowls. It adds a rustic charm to your meal and doubles as an extra tasty bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy those cozy flavors without extra effort on busy days.
Freezing
Cream-based soups can sometimes change texture when frozen, but this Creamy Potato and Pea Chowder Recipe freezes quite nicely. Use a freezer-safe container and leave some room at the top for expansion. It can be frozen for up to 2 months. Just know the peas and creaminess might shift slightly, so a good stir after thawing improves the texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to keep the chowder smooth and prevent it from sticking to the pot. If it seems too thick after reheating, add a splash of vegetable broth or cream to loosen it up without losing that irresistible creaminess.
FAQs
Can I use frozen peas for this chowder?
Absolutely! Frozen peas are a great option and often picked at peak ripeness, locking in sweetness and nutrition. Just add them directly to the pot without thawing, cooking for a few extra minutes as described.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a creamy plant-based alternative like cashew cream. For the butter, swap in olive oil or a dairy-free spread. The chowder will still be deliciously creamy and comforting.
How can I make this chowder thicker?
If you like a thicker chowder, you can either simmer it longer to reduce the liquid or add a small amount of flour or cornstarch slurry during the cooking process to thicken it up nicely.
Can I add other vegetables?
Definitely! Diced carrots, celery, or corn can add wonderful texture and flavor layers. Just adjust cooking times as needed so everything becomes tender but doesn’t overcook.
What herbs work best with this chowder?
Traditional herbs like thyme and bay leaf are perfect for this chowder, but you could also experiment with rosemary, dill, or even a touch of smoked paprika for a subtle twist.
Final Thoughts
There’s something so heartwarming and satisfying about this Creamy Potato and Pea Chowder Recipe that it quickly becomes a go-to meal on cooler days or whenever you crave a little comfort. From the simple, fresh ingredients to the luscious, velvety texture, it’s truly a dish made for sharing and savoring. So grab your pot, gather those few ingredients, and dive into making this delicious chowder that’s sure to become a staple in your kitchen rotation.
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Creamy Potato and Pea Chowder Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This creamy potato and pea chowder is a comforting and hearty soup perfect for any season. Made with tender Yukon gold or russet potatoes, fresh or frozen peas, sautéed onions and garlic, and finished with rich heavy cream, this chowder delivers a velvety texture and balanced flavors. It’s a wholesome, easy-to-make recipe that satisfies and warms you up in about 40 minutes.
Ingredients
Vegetables
- 4 medium Yukon gold or russet potatoes, washed and cubed
- 1 cup fresh or frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
Fats and Seasonings
- 2 tablespoons butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare the potatoes: Wash the potatoes thoroughly and cut them into cubes of roughly equal size 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. Add the minced garlic and stir for about 1 minute until fragrant.
- Cook potatoes in broth: Add the cubed potatoes to the pot along with the vegetable broth, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered until the potatoes are tender, approximately 15 minutes.
- Add peas: Stir in the fresh or frozen peas and continue to cook for an additional 5 minutes until the peas are heated through and tender.
- Blend the chowder: Remove the bay leaf. Using an immersion blender, blend the chowder until mostly smooth, leaving some potato chunks for texture. Alternatively, carefully transfer part of the chowder to a blender and pulse to achieve the same consistency.
- Finish with cream and seasoning: Return the pot to low heat. Stir in the heavy cream and season with salt and black pepper to taste. Warm gently for about 5 minutes, stirring occasionally, until heated through but not boiling.
- Serve: Ladle the creamy chowder into bowls and enjoy warm.
Notes
- You can substitute half-and-half for heavy cream for a lighter chowder.
- For extra flavor, garnish with fresh chopped parsley or chives.
- Feel free to adjust the consistency by adding more broth if you prefer a thinner chowder.
- Use vegetable broth low in sodium to better control salt levels.
- This chowder refrigerates well for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
