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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.

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

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.

Find it online: https://yumfoodusa.com/potato-and-pea-chowder-recipe/