Potato and Pea Chowder Recipe

Potato and Pea Chowder is a comforting, creamy one-pot soup that perfectly bridges the seasons. With tender baby potatoes, sweet green peas, and aromatic leek in a delicately seasoned broth enriched with cream, this light yet satisfying chowder is an ideal dish for cool spring evenings or anytime you crave something cozy but not too heavy.

Why You’ll Love This Recipe

• Creamy and light—a perfect balance for transitional seasons
• Vegetarian and gluten-free, making it suitable for many dietary needs
• One-pot convenience simplifies prep and cleanup
• Fresh, bright flavor from dill, peas, and white wine
• Ready in under an hour, perfect for weeknights
• Customizable with seasonal vegetables or herbs
• Simple ingredients that are easy to find
• Comforting without being heavy
• Elegant enough for entertaining
• Leftovers reheat beautifully

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes, cut into thick wedges
• Fresh or frozen green peas
• Medium leek
• Garlic cloves
• Fresh dill
• Low-sodium vegetable broth
• Worcestershire sauce or soy sauce
• Dry white wine
• Heavy cream
• Extra-virgin olive oil
• Kosher salt (Diamond Crystal or Morton)
• Freshly ground black pepper

Directions

1. Prepare the vegetables: Clean and slice the leek, mince the garlic, and cut the potatoes into thick wedges.
2. Sauté aromatics: In a large soup pot, heat the olive oil over medium heat. Add the leeks and garlic and cook until soft and fragrant, about 5–7 minutes.
3. Deglaze with wine: Pour in the white wine and let it simmer for 2–3 minutes until slightly reduced.
4. Add potatoes and broth: Stir in the potato wedges, vegetable broth, Worcestershire or soy sauce, salt, and pepper. Bring to a gentle boil.
5. Simmer: Lower the heat and simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
6. Stir in peas and cream: Add the peas and cook for 3–5 more minutes. Stir in the heavy cream and chopped dill. Simmer for another 2 minutes.
7. Adjust seasoning: Taste and add more salt or pepper as needed. Serve hot, garnished with additional dill if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Make it vegan by using a plant-based cream or coconut milk
• Add greens like spinach or kale for extra nutrition
• Include corn for added sweetness and texture
• Use sweet potatoes in place of baby potatoes for a twist
• Top with croutons or crispy shallots for added texture
• Make it spicy with a dash of red pepper flakes or a spoonful of chili oil

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
• Freezing: Not recommended due to the cream content, which may separate upon thawing.

FAQs

Can I use frozen peas in this chowder?

Yes, frozen peas work just as well as fresh and require no extra prep—just stir them in toward the end.

What kind of potatoes work best?

Baby potatoes are ideal for their size and texture, but Yukon Gold or red potatoes are also great alternatives.

Can I omit the white wine?

Yes, you can skip it or replace it with a splash of lemon juice or additional broth for brightness.

How do I clean leeks properly?

Slice them in half lengthwise and rinse thoroughly between layers to remove any grit or dirt.

Is Worcestershire sauce vegetarian?

Most traditional brands contain anchovies, so opt for a vegetarian version or use soy sauce as a substitute.

Can I make this chowder dairy-free?

Yes, use a dairy-free cream substitute like oat cream or cashew cream for similar richness.

Will the soup thicken as it sits?

Yes, the potatoes release starch, so the chowder will naturally thicken slightly over time.

Can I blend the chowder for a smoother texture?

You can blend part of the soup for a creamier consistency while keeping some chunks for texture.

What herbs pair well with this soup?

Fresh dill is perfect, but parsley, thyme, or chives also complement the flavors well.

Can I add protein to this soup?

Yes, try adding white beans or tofu for plant-based protein, or serve with a poached egg on top.

Conclusion

Potato and Pea Chowder is a nourishing, flavorful soup that brings comfort and freshness to your table. With simple ingredients and a creamy finish, it’s the perfect dish for a breezy spring evening or a light yet satisfying meal any time of year. Whether you’re vegetarian, gluten-free, or just looking for a new favorite soup, this chowder is sure to become a go-to.

Potato and Pea Chowder Recipe

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This Potato and Pea Chowder is a light yet creamy one-pot vegetarian soup, perfect for spring evenings. With baby potatoes, sweet peas, fresh dill, and a swirl of cream, this gluten-free chowder is comforting, flavorful, and ready in under an hour.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup, Main Dish
• Method: One-Pot, Stovetop
• Cuisine: American, Spring-Inspired
• Diet: Gluten Free

Ingredients

Produce:

• 1 lb baby potatoes, thickly wedged

• 1 medium leek, sliced and cleaned

• 3 garlic cloves, minced

• 1 cup fresh or frozen peas

• 1/4 cup fresh dill, chopped

Canned Goods:

• 6 cups low-sodium vegetable broth

Condiments:

• 2 teaspoons Worcestershire sauce (or substitute soy sauce for vegetarian option)

Dairy:

• 1 cup heavy cream

Beer, Wine & Liquor:

• 1/4 cup dry white wine

Oils & Vinegars:

• 2 tablespoons extra-virgin olive oil

Baking & Spices:

• 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton kosher salt)

• Freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.

2. Stir in garlic and cook for another minute until fragrant.

3. Pour in white wine and simmer for 2–3 minutes until slightly reduced.

4. Add potatoes, vegetable broth, Worcestershire or soy sauce, salt, and pepper. Bring to a boil.

5. Reduce heat and simmer uncovered for 15–20 minutes or until potatoes are fork-tender.

6. Stir in peas and heavy cream. Simmer for another 5 minutes until peas are heated through and chowder is slightly thickened.

7. Remove from heat, stir in fresh dill, and adjust seasoning to taste.

8. Serve warm, garnished with extra dill if desired.

Notes

• For a vegan version, use plant-based cream and soy sauce instead of Worcestershire.

• Great served with crusty bread or a fresh spring salad.

• Can be stored in the fridge for up to 3 days.