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Creamy Potato and Pea Chowder

Creamy Potato and Pea Chowder

Potato and Pea Chowder

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.

Potato and Pea Chowder

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!

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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

Creamy Potato and Pea Chowder


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  • Author: Kalle Bergman

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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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