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
Scale
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
