As the days grow longer and the first buds of spring emerge, it’s the perfect time to introduce a delightfully light chowder to your culinary repertoire. This one-pot wonder, best prepared in your ever-reliable Dutch oven, artfully combines the heartwarming comfort of winter fare with the lively, fresh flavors that embody the essence of spring.
This awesome chowder is a celebration of tender leeks, garlic, and baby gold or red potatoes, gently simmered in a fragrant white wine and vegetable broth. The clever technique of mashing some potatoes directly in the pot gives it a luxurious thickness, without the added complexity of creating a roux.
We’re also kicking in a few splashes of Worcestershire sauce, giving the chowder a savory depth, while the incorporation of sweet, vibrant peas is the perfect signal of the arrival of the new season. If you prefer a lighter touch, half-and-half can be used in place of cream, but avoid milk to prevent a watery consistency. And honestly, a chowder needs to feel rich, even during spring!
To truly make this dish your own, garnish with dill, green onions, chives, or crispy shallots – it’s your own personal spoonful of springtime enchantment.
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Creamy Potato and Pea Chowder
Description
This one-pot wonder, best prepared in your ever-reliable Dutch oven, artfully combines the heartwarming comfort of winter fare with the lively, fresh flavors that embody the essence of spring.
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
- 4 garlic cloves, thinly sliced
- 1/3 cup dry white wine
- 1 lb. baby potatoes, unpeeled, cut into thick wedges
- 6 cups vegetable or chicken broth
- 1 tsp salt
- Freshly ground black pepper
- 1 cup heavy cream
- 1 cup frozen peas
- 2 tsp. Worcestershire sauce or soy sauce
- 1/4 cup coarsely chopped dill, plus sprigs for serving
Instructions
- In a large heavy pot, heat 2 Tbsp. extra-virgin olive oil over medium-high heat. Sauté the sliced leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
- Pour in ¼ cup dry white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes. Add the baby potatoes, vegetable broth, kosher salt, and a few grinds of freshly ground pepper. Bring the mixture to a boil and cook, uncovered, until the potatoes are very tender, approximately 20–25 minutes.
- Lower the heat to medium. Using a potato masher, gently break up some of the potatoes to achieve a thicker consistency. Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes. Remove the pot from the heat and mix in the Worcestershire sauce or soy sauce, along with the chopped dill.
- To serve, ladle the chowder into bowls and top with dill sprigs. Season with additional pepper to taste, and enjoy a warm, comforting taste of spring in every bite.
