If you’re on the hunt for a comforting and heartwarming bowl that feels like a cozy hug, this Creamy Potato and Pea Chowder Recipe is exactly what you need. It’s a delightful blend of velvety potatoes, sweet peas, and aromatic herbs all brought together in a luscious creamy broth. Whether you’re cooking for a chilly evening or looking for a satisfying lunch, this chowder offers a perfect balance of creamy texture and fresh flavors that will keep you coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each one plays a crucial role in bringing out the soul of the chowder. From the tender potatoes that provide body and creaminess, to the bright, poppy sweetness of peas that brighten up the dish, every element is essential.
- Yukon gold or russet potatoes: These starchy potatoes give the chowder its creamy base and thick texture.
- Fresh or frozen peas: Sweet and vibrant, peas add a fresh pop of flavor and beautiful color.
- Onion: A key aromatic that adds depth and a natural sweetness when sautéed.
- Garlic: Adds warmth and a subtle kick, enhancing the overall flavor profile.
- Low-sodium vegetable broth: Provides a light savory backdrop without overpowering the natural tastes.
- Heavy cream (or half-and-half): Makes the chowder irresistibly creamy and rich.
- Butter: Used for sautéing, it lends a silky smooth mouthfeel and depth.
- Seasonings (salt, pepper, thyme, bay leaf): These simple herbs and spices elevate the dish with aromatic, comforting notes.
How to Make Creamy Potato and Pea Chowder Recipe
Step 1: Prepare Your Potatoes
Start by washing your Yukon gold or russet potatoes thoroughly and cutting them into bite-sized cubes. This ensures even cooking and helps the potatoes release just the right amount of starch, contributing to that rich chowder texture we all love.
Step 2: Sauté Onions and Garlic
In a large pot over medium heat, melt the butter until it’s shimmering. Add the diced onions and cook until they turn translucent and soft, roughly about 5 minutes. Then stir in the minced garlic and cook just until fragrant—don’t let it brown, or it might turn bitter.
Step 3: Simmer Potatoes in Broth
Add the cubed potatoes to the pot, then pour in your low-sodium vegetable broth. Bring this to a gentle boil before reducing the heat to a simmer. Let the potatoes cook uncovered until tender, about 15 minutes depending on the size of your cubes—poke them with a fork to check.
Step 4: Add Peas and Cook More
Next, fold in your fresh or frozen peas, letting them cook right in the simmering broth for an additional 5 minutes. This keeps the peas bright green and slightly crisp, adding a lovely contrast to the softness of the potatoes.
Step 5: Blend to Perfection
Using an immersion blender, carefully blend the mixture until it’s mostly smooth but still has chunks for texture. If you don’t have an immersion blender, transfer portions to a countertop blender in batches with some broth and puree, then return it all to the pot.
Step 6: Final Touches
Turn your stove back to low heat and stir in the heavy cream along with salt, pepper, thyme, and a bay leaf. Let everything warm through gently so the flavors meld perfectly and the chowder thickens just a little more before serving.
How to Serve Creamy Potato and Pea Chowder Recipe
Garnishes
Garnishes can elevate this chowder from tasty to truly special. Fresh chopped parsley, a sprinkle of crispy bacon bits, or even a few shreds of sharp cheddar cheese add pops of flavor and texture that complement the creamy base beautifully.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread or warm, buttery rolls to soak up every last drop. A crisp green salad or tangy coleslaw can also balance the richness and make for a complete, satisfying meal.
Creative Ways to Present
For a fun twist, serve this chowder in a hollowed-out sourdough bread bowl which doubles as an edible container. Alternatively, try topping it with some roasted pepitas or a drizzle of herb-infused oil to showcase color and add texture that will impress family and friends.
Make Ahead and Storage
Storing Leftovers
This creamy potato and pea chowder keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness, making it easy to enjoy as a quick lunch or dinner the next day.
Freezing
If you want to savor this chowder later, it freezes well. Just allow it to cool completely, then transfer to a freezer-safe container or heavy-duty bag. Freeze for up to 2 months—when ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your chowder slowly over low heat, stirring frequently to prevent scorching. If it has thickened too much in the fridge or freezer, loosen it with a splash of vegetable broth or water for that perfect creamy consistency.
FAQs
Can I use milk instead of heavy cream in this recipe?
Yes, you can substitute milk or half-and-half for heavy cream to lighten the chowder, but keep in mind that it won’t be quite as rich or thick. Adding a small amount of flour or cornstarch can help thicken if needed.
Are frozen peas just as good as fresh in this chowder?
Absolutely! Frozen peas are a convenient and excellent alternative to fresh peas, retaining their sweetness and color perfectly when cooked properly in the chowder.
How can I make this chowder gluten-free?
This recipe is naturally gluten-free as long as your vegetable broth and seasonings contain no gluten additives. Always double-check labels just to be sure!
Can I add bacon or ham to this chowder?
Definitely! Adding cooked bacon or ham pieces turns this chowder into a heartier meal with smoky, savory flavor that pairs wonderfully with the creamy potatoes and peas.
What’s the best potato to use for chowder?
Yukon gold and russet potatoes are both great choices. Yukon golds offer a buttery flavor and creaminess, while russets give you that classic fluffy texture that thickens the chowder beautifully.
Final Thoughts
Making this Creamy Potato and Pea Chowder Recipe is like inviting warmth and comfort to your table, no matter the season. It’s simple to prepare, takes everyday ingredients, and turns them into something truly special. I can’t wait for you to try it yourself and discover why it’s become one of my all-time favorite cozy meals to share. Happy cooking and even happier eating!
Print
Creamy Potato and Pea Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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, sweet peas, and a rich blend of butter, cream, and seasonings, this chowder offers a velvety texture with just enough chunkiness for a satisfying bite. It’s easy to prepare on the stovetop in about 40 minutes, making it an ideal weeknight meal or a warm starter for family dinners.
Ingredients
Vegetables
- 3 cups Yukon gold or russet potatoes, peeled 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
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the potatoes: Wash and peel the potatoes, then cut them into cubes of roughly equal size to ensure even cooking.
- Sauté onions and garlic: Place a large pot over medium heat and melt the butter. Add the diced onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
- Cook potatoes in broth: Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.
- Add peas and cook: Stir in the fresh or frozen peas and continue cooking the chowder for an additional 5 minutes to allow the peas to soften.
- Blend the chowder: Use an immersion blender to blend the mixture until mostly smooth, leaving some chunks for texture. Alternatively, carefully transfer portions to a blender and pulse to achieve the same effect.
- Finish with cream and seasonings: Return the chowder to low heat. Stir in the heavy cream, dried thyme, bay leaf, salt, and black pepper. Warm the soup gently for about 5 minutes, allowing flavors to meld before serving. Remove the bay leaf before serving.
Notes
- You can substitute half-and-half for heavy cream to reduce fat content slightly.
- For a vegan version, replace butter with olive oil and use coconut cream instead of heavy cream.
- Leftover chowder can be refrigerated for up to 3 days or frozen for up to 1 month.
- If you prefer a chunkier soup, blend only half of the mixture.
- Add a garnish of fresh herbs like parsley or chives for extra flavor.
