Go Back
–+ servings
Potato and Pea Chowder

Heavenly Potato and Pea Chowder for a Cozy Spring Feast

This delicious Potato and Pea Chowder combines creamy richness with fresh seasonal flavors, perfect for spring.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 2 cups leeks, sliced Look for fresh, firm leeks.
  • 3 cloves garlic, minced Fresh garlic is recommended.
  • 4 cups baby gold or red potatoes, diced Avoid using starchy potatoes like Russets.
  • 1 cup white wine Substitute with vegetable broth if preferred.
  • 4 cups vegetable broth Homemade broth can elevate the taste.
  • 1 tablespoon Worcestershire sauce Use a vegetarian alternative for a veggie version.
  • 1.5 cups fresh spring peas Frozen peas can be used if fresh is unavailable.
  • 1 cup cream (or half-and-half) Avoid standard milk to prevent a watery soup.
For the Garnish
  • 1 tablespoon fresh dill Consider alternatives like chives or crispy shallots.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 2 cups of sliced leeks and 3 minced garlic cloves, sauté for about 5-7 minutes, until soft and fragrant.
  2. Incorporate 4 cups of diced baby gold or red potatoes and 1 cup of white wine into the pot. Stir well, then add 4 cups of vegetable broth and bring to a gentle simmer.
  3. Simmer on low heat for about 15-20 minutes, or until the potatoes are fork-tender.
  4. Use a potato masher to mash some of the potatoes for a creamy consistency while leaving some chunks.
  5. Stir in 1 tablespoon of Worcestershire sauce and 1.5 cups of fresh or frozen peas. Cook for an additional 2-3 minutes.
  6. Pour in 1 cup of cream or half-and-half, stirring to combine. Adjust seasoning with salt and pepper as needed.
  7. Ladle the chowder into bowls and garnish with fresh dill or your choice of herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

This chowder can be stored in an airtight container for up to 3-4 days in the fridge or frozen for 2-3 months. Reheat gently on the stovetop and adjust seasoning as needed.

Tried this recipe?

Let us know how it was!