Creamy Potato and Pea Chowder

The aroma of a steaming bowl of potato and pea chowder can make anyone feel cozy and content. Imagine the creamy texture wrapping around every spoonful, with the gentle sweetness of peas playing a delightful harmony with tender potatoes. This is not just any soup; it’s like a warm hug from Grandma on a winter’s day.

this recipe

I still remember the first time I attempted this recipe during one of those “what do I cook tonight?” crises. My friends showed up unexpectedly, and in true culinary superhero style, I whipped this creamy wonder together. It was an instant hit! Perfect for chilly evenings or as a light lunch that even picky eaters will love.

Everyone at my dinner table couldn’t stop raving about how delicious it was—my kids even asked for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Use Yukon gold or russet potatoes for their creamy texture once cooked.
• Fresh Peas: Sweet garden peas bring vibrant color and flavor; frozen peas work just as well for convenience.
• Onion: A medium-sized onion adds depth; make sure to dice it fine for the best results.
• Garlic: Fresh garlic cloves give an aromatic kick; you can adjust based on your love for garlic.
• Vegetable Broth: Use low-sodium broth to keep control over the saltiness while enhancing flavors.
• Cream: Heavy cream provides that luxurious richness; substitute with half-and-half if you’re feeling lighter.
• Butter: A couple of tablespoons of butter will help sauté the onions to golden perfection.
• Seasonings: Salt, pepper, thyme, and bay leaf are essential for bringing out all those delicious flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Prep Your Ingredients**: Start by washing your potatoes thoroughly; peel them if you prefer. Chop them into bite-sized cubes while envisioning their transformation into creamy goodness.

**Sauté Onions and Garlic**: In a large pot over medium heat, melt butter until bubbly. Add diced onions and cook until they turn translucent (about 5 minutes), then toss in minced garlic until fragrant.

**Add Potatoes and Broth**: Stir in those chopped potatoes along with vegetable broth. Bring everything to a boil before reducing to simmer—let it bubble away until the potatoes are tender (around 15 minutes).

**Incorporate Peas**: Once your potatoes are soft enough to pierce easily with a fork, add fresh or frozen peas into the pot. Simmer for another 5 minutes until peas are tender but still bright green.

**Blend for Creaminess**: Using an immersion blender (or carefully transferring batches to a regular blender), blend the mixture until smooth while leaving some chunks for texture—this is where magic happens!

**Finish with Cream and Seasoning**: Return your soup to low heat; stir in heavy cream along with salt, pepper, thyme, and bay leaf. Let it warm through (about 5 more minutes) before serving hot.

Now you have a delightful bowl of potato and pea chowder that will warm hearts—and bellies! Enjoy this dish on its own or paired with crusty bread for an unforgettable meal experience!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add diced potatoes and peas to cook through. Pour in vegetable broth simmering until tender for the perfect texture.

Add Your Touch

Customize your chowder by adding herbs like thyme or basil, or even throw in some leftover cooked bacon for an extra layer of flavor.

Storing & Reheating

Store the chowder in an airtight container in the fridge for up to five days. Reheat gently on the stove or microwave until warmed through.

There’s nothing quite like hearing my friends rave about this chowder during chilly evenings; it always brings us together over laughter and second helpings.

FAQ

Can I make potato and pea chowder vegan?

Absolutely! Use vegetable broth and coconut milk instead of cream for a delicious vegan version.

How do I thicken my chowder?

For a thicker texture, you can puree some of the soup or add more potatoes.

Can I freeze potato and pea chowder?

Yes! Freeze it in individual portions for easy meals later; just stir well when reheating.

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Creamy Potato and Pea Chowder

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• Author: Liza Hammilton
• Total Time: 40 minutes
• Yield: Approximately 4 servings

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Description

Warm up with this creamy potato and pea chowder, blending tender potatoes and sweet peas in a luscious broth. Perfect for chilly nights or cozy gatherings.

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Ingredients

• Yukon gold or russet potatoes
• Fresh or frozen peas
• Onion
• Garlic
• Low-sodium vegetable broth
• Heavy cream (or half-and-half)
• Butter
• Seasonings (salt, pepper, thyme, bay leaf)

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Instructions

1. Wash and cube the potatoes.
2. In a large pot over medium heat, melt butter. Add diced onions and cook until translucent (about 5 minutes). Stir in minced garlic until fragrant.
3. Add cubed potatoes and vegetable broth; bring to a boil, then reduce heat to simmer until potatoes are tender (approximately 15 minutes).
4. Stir in fresh or frozen peas and cook for an additional 5 minutes.
5. Blend the mixture until smooth while retaining some chunks for texture.
6. Return to low heat, mix in heavy cream and seasonings, warming through for about 5 minutes before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 410mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 40mg