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Creamy Potato and Pea Chowder

Creamy Potato and Pea Chowder

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  • Author: Kalle Bergman


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.


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


  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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