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
Scale
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.
