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–+ servings
Potato and Pea Chowder

Creamy Potato and Pea Chowder For a Cozy Spring Meal

A comforting and creamy Potato and Pea Chowder, perfect for a cozy spring meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if preferred.
  • 1 Leek Use green onions if unavailable.
  • 2 cloves Garlic Substitute with garlic powder (1/8 tsp per clove).
  • 0.5 cups Dry White Wine Replace with additional vegetable broth for a non-alcoholic version.
  • 1 pound Baby Potatoes Best to use red or Yukon gold potatoes.
  • 4 cups Low-Sodium Vegetable Broth Chicken broth can be used for a non-vegetarian version.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 0.25 teaspoon Black Pepper Freshly ground is preferable.
For the Creaminess
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version; avoid milk to maintain chowder texture.
For the Sweetness
  • 1 cup Peas Fresh or frozen can be used.
For the Umami Touch
  • 1 tablespoon Worcestershire Sauce Soy sauce can be substituted for a different flavor profile.
For the Flavor Finish
  • Dill Substitute with chives or green onions if preferred.

Equipment

  • Large heavy pot

Method
 

Step-by-Step Instructions
  1. In a large heavy pot, heat olive oil over medium-high heat. Add sliced leeks and minced garlic, sautéing for about 3 minutes until the leeks are soft and golden.
  2. Pour in dry white wine, stirring well to deglaze the pot. Allow it to cook for roughly 2 minutes, or until the wine evaporates.
  3. Incorporate baby potatoes, low-sodium vegetable broth, and season with kosher salt and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until the potatoes are tender.
  4. Once potatoes are tender, reduce heat to medium. Use a potato masher to partially mash some of the potatoes directly in the pot.
  5. Stir in heavy cream and peas. Cook for an additional 5 minutes until the peas are tender.
  6. Remove from heat and stir in Worcestershire sauce and fresh dill. Adjust seasoning if necessary.
  7. Ladle chowder into bowls, garnishing with additional dill sprigs and a sprinkle of black pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

This chowder can be customized with additional ingredients like crispy bacon or sweet corn. Store in the refrigerator for up to 3 days or freeze for up to 2 months.

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