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
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.
Notes
- For added richness, use all cream instead of milk.
- To make it vegan, use plant-based butter, non-dairy milk and cream, and skip the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
