There’s something truly magical about a bowl of Creamy Potato and Pea Chowder. The smooth, velvety potatoes melding perfectly with pops of sweet green peas creates a soup that’s both hearty and fresh all at once. Whether you’re dodging chilly weather or simply needing some cozy comfort, this chowder is rich, gently herbed, and surprisingly simple, making it perfect for busy weeknights or a relaxed weekend lunch. Every spoonful feels like the culinary equivalent of a warm embrace, and it’s destined to become a cherished favorite in your kitchen.

Creamy Potato and Pea Chowder Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Creamy Potato and Pea Chowder is a star in its own right, blending together to create the ultimate comfort soup. These essentials bring vibrant color, creamy texture, and irresistible flavor—proof you really can make something spectacular from simple, everyday staples.

Unsalted butter: Gives the chowder a rich base and helps the aromatics shine without overpowering saltiness.
Onion: Adds a subtle sweetness and depth of flavor that lays the foundation for the soup.
Garlic: Brings a gentle aroma and warmth that rounds out the soup’s savory notes.
Yukon Gold or Russet potatoes: The heart of the chowder—Yukon Golds are extra creamy, while Russets contribute a fluffier texture.
Vegetable broth: Infuses the soup with savory flavor, keeping it vegetarian and deliciously balanced.
Frozen green peas: Lend sweetness, pops of color, and a lovely note of freshness right at the end.
Whole milk or half-and-half: Creates that classic creamy body—choose half-and-half for extra richness.
Heavy cream: The secret to incredible silkiness; makes every spoonful beautifully luscious.
Dried thyme: Just a touch of this earthy herb brings a subtle background flavor that lifts the whole dish.
Salt and black pepper: Essential seasonings that fine-tune and heighten all the other flavors.
Grated Parmesan cheese (optional): Adds a wonderful umami kick and nutty finish if you’re craving even more savoriness.
Chopped fresh parsley or chives: The crowning touch—a sprinkle of green for freshness and a little visual wow factor.

How to Make Creamy Potato and Pea Chowder

Step 1: Sauté the Aromatics

Grab your favorite large pot or Dutch oven, and melt the butter over medium heat. Add diced onion and let it sauté for 4 to 5 minutes, just until soft and translucent (no need to rush—the gentle heat coaxes out their sweetness). Stir in the minced garlic for just 30 seconds until fragrant. This early step sets up the whole Creamy Potato and Pea Chowder for maximum flavor.

Step 2: Add Potatoes and Simmer

Next, toss in your peeled, diced potatoes with vegetable broth, thyme, salt, and pepper. Turn up the heat to bring everything to a gentle boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes. The potatoes should be tender enough to yield easily to a fork, soaking up all the savory, herby goodness of the broth as they cook.

Step 3: Mash and Add Peas

Once the potatoes are just right, grab a potato masher and gently mash some—don’t go for total smoothness here; leaving a few hearty chunks gives the Creamy Potato and Pea Chowder its classic, rustic personality. Stir in the frozen peas and let them simmer for five minutes; they’ll brighten up remarkably and become perfectly tender.

Step 4: Make it Creamy

Drop in the milk and heavy cream, giving everything a good stir so the chowder becomes delightfully velvety. Let it bubble away on the lowest heat for another 5 to 7 minutes—be careful not to let it boil, as that can cause the cream to separate. If you’re adding Parmesan, now’s the time to stir it in so it melts into every bite.

Step 5: Taste and Garnish

Before serving, taste your Creamy Potato and Pea Chowder and tweak the salt or pepper if needed. Ladle it into bowls while it’s piping hot and finish with chopped parsley or chives for a splash of freshness and color. Each bowl looks as good as it tastes!

How to Serve Creamy Potato and Pea Chowder

Garnishes

Don’t underestimate the power of a good garnish for this chowder! Chopped fresh parsley or chives add a vibrant, garden-fresh note that really balances the soup’s creamy richness. If you’re feeling extra, a sprinkle of flaky sea salt, a drizzle of olive oil, or even a few twists of black pepper can elevate each bowl to restaurant-level beautiful.

Side Dishes

Creamy Potato and Pea Chowder is a showstopper on its own, but it’s even better with cozy accompaniments. Try serving it with warm crusty bread or a flaky biscuit to soak up every last bit, or keep things light with a citrusy green salad on the side. Even a plate of roasted vegetables or a simple grilled cheese turns your meal into a pure comfort feast.

Creative Ways to Present

If you want to impress, pour your chowder into small mugs for a chic appetizer or let guests customize with their own toppings, like shredded cheese, crumbled bacon (for non-vegetarians), or a dollop of Greek yogurt. You can also serve Creamy Potato and Pea Chowder in hollowed bread bowls for extra wow factor; the creamy soup soaks into the bread for a truly decadent treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Potato and Pea Chowder in an airtight container in the refrigerator. It will keep well for up to three days, making it a perfect do-ahead meal if you’re planning for quick lunches or easy dinners during the week.

Freezing

While chowders with dairy can sometimes separate when frozen, this soup actually freezes quite well for up to two months. Let the chowder cool completely before ladling into freezer-safe containers. Just keep in mind that the texture may be a bit less silky after thawing, but a good stir will usually bring everything back together.

Reheating

Gently reheat the chowder on the stove over low heat, stirring often to prevent sticking or scorching at the bottom. If it’s gotten too thick, you can stir in a splash of broth or milk to loosen it up. Avoid boiling—the gentle approach keeps the Creamy Potato and Pea Chowder creamy and dreamy every time.

FAQs

Can I use different potatoes for this chowder?

Absolutely! While Yukon Golds and Russets are best for creaminess and body, red potatoes add a lovely color and hold their shape nicely, so feel free to swap based on what you have.

Is there a way to make Creamy Potato and Pea Chowder vegan?

Yes—you can substitute plant-based butter, non-dairy milk, and coconut cream or a vegan alternative for the dairy, and simply skip the Parmesan. The soup still turns out rich and full of flavor!

What’s the best way to thicken my chowder if it seems too thin?

Just mash a few more potatoes right in the pot, or let the soup simmer uncovered a little longer. Both methods will naturally thicken Creamy Potato and Pea Chowder without needing flour or cornstarch.

Can I add other vegetables?

Definitely! Leeks, corn, carrots, or even a handful of spinach can all make delicious additions. Just add heartier veggies earlier and tender greens towards the end of cooking.

Is Creamy Potato and Pea Chowder gluten-free?

Yes, this recipe is naturally gluten-free as written, as long as your broth doesn’t include hidden gluten ingredients. Just double-check any add-ins or sides to keep the meal gluten-free throughout.

Final Thoughts

If you’re craving real comfort, Creamy Potato and Pea Chowder is an absolute must-make. It’s simple, soul-satisfying, and full of flavor—the kind of meal you find yourself going back to again and again. Give this recipe a try soon; I just know you’ll fall in love with every creamy, cozy spoonful!

Creamy Potato and Pea Chowder Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Creamy Potato and Pea Chowder is a comforting and satisfying soup perfect for chilly days. With tender potatoes, sweet peas, and a rich, creamy broth, this vegetarian chowder is sure to warm you up from the inside out.

Ingredients

Scale

Chowder:

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
3 medium Yukon Gold or Russet potatoes, peeled and diced
3 cups vegetable broth
1 cup frozen green peas
1 cup whole milk or half-and-half
1/2 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish:

1/4 cup grated Parmesan cheese (optional)
Chopped fresh parsley or chives, for garnish

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Sauté onion until softened, then add garlic.
Cook Potatoes: Add potatoes, broth, thyme, salt, and pepper. Simmer until potatoes are tender.
Add Peas: Lightly mash some potatoes, then add peas. Cook for 5 minutes.
Finish Chowder: Stir in milk and cream. Simmer gently for 5–7 minutes. Do not boil. Add Parmesan if desired.
Serve: Adjust seasoning and serve warm, garnished with parsley or chives.