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
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Hearty potato and pea chowder, perfect for a chilly evening. Creamy, comforting, and surprisingly easy to make.
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 cups (80 ml) dry white wine
- 1 lbs (454 g) baby potatoes, unpeeled, cut into thick wedges
- 6 cups (1420 ml) vegetable or chicken broth
- 1 tsp salt
- Freshly ground black pepper
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) frozen peas
- 2 tsp Worcestershire sauce or soy sauce
- 1/4 cups (60 ml) coarsely chopped dill, plus sprigs for serving
Instructions
- Heat 2 Tbsp extra-virgin olive oil in a large heavy pot 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 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.
- Gently break up some of the potatoes with a potato masher to thicken the 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.
- Ladle the chowder into bowls and top with dill sprigs.
- Season with additional pepper to taste.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If you prefer a smoother chowder, blend a portion of the soup with an immersion blender before adding the cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 30
Frequently Asked Questions
Can I use other types of potatoes instead of baby gold or red potatoes?
Yes, you can substitute with other waxy varieties like Yukon Gold or fingerling potatoes, but avoid starchy potatoes like Russets as they may alter the chowder’s texture.
What can I use instead of half-and-half if I want a lighter chowder?
While half-and-half is recommended for creaminess, you can use a combination of sour cream and vegetable broth for a lighter option, but avoid using milk to maintain the chowder’s richness.
When should I add the Worcestershire sauce during the cooking process?
Add the Worcestershire sauce towards the end of cooking, just before serving, to enhance the savory depth of the chowder without losing its flavor during simmering.
