Imagine dipping your spoon into a bowl of Creamy Potato and Pea Chowder: the silky broth, the pillowy potatoes, and the bright pop of sweet green peas in every bite. This vegetarian chowder is what cozy evenings are made of—it’s simple, hearty comfort food with a velvety texture and delicate flavors that always leave everyone reaching for seconds. Whether you’re new to homemade soups or you’re a seasoned cook, Creamy Potato and Pea Chowder is a joyful, rewarding recipe you’ll want to keep on repeat all season long.
Ingredients You’ll Need
The magic of Creamy Potato and Pea Chowder comes from its surprisingly short list of ingredients—each one plays an important role in building flavor, giving the soup its lush texture, and bringing splashes of color to your bowl. Here’s what you’ll need and why you’ll love every single item.
- Unsalted butter: Adds a subtle richness, creating the perfect base for sautéed veggies.
- Yellow onion, finely chopped: Infuses the whole chowder with gentle sweetness and depth.
- Garlic, minced: Brings warmth and an irresistible aromatic note.
- Peeled and diced Yukon Gold potatoes: Creamy and soft when cooked, they’re the heart of this chowder.
- Low-sodium vegetable broth: Provides a flavorful but not overpowering backbone—perfect for letting the veggies shine.
- Salt: Brightens and brings all the flavors into perfect harmony.
- Black pepper: Adds just the right faint bite to balance the creamy base.
- Dried thyme: A whisper of earthiness that plays beautifully with potatoes and peas.
- Frozen green peas: Snap in some color and natural sweetness while staying vibrant and tender.
- Heavy cream: The glorious secret to the soup’s enveloping silky texture.
- Whole milk: Rounds out the creamy consistency without making things too heavy.
- Fresh parsley (optional): Scattered on top, it’s a fresh, herbal finish that’s as pretty as it tastes.
How to Make Creamy Potato and Pea Chowder
Step 1: Sauté the Aromatics
Begin by melting the butter in a large, heavy-bottomed pot over medium heat. Once it’s gently foaming, toss in your chopped onion and let it sweat until wonderfully soft and translucent—this brings out its sweetness without browning. Add the minced garlic and give it a quick stir, just half a minute, until your kitchen smells like cozy soup heaven.
Step 2: Simmer the Potatoes
Add those golden potato cubes straight into the fragrant mix, followed by the vegetable broth, salt, black pepper, and dried thyme. Stir everything together, then increase the heat to bring it all to a happy boil. As soon as it’s bubbling, turn things down to low and let it simmer gently for 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and begging to become chowder.
Step 3: Stir In the Peas, Cream, and Milk
It’s time to make the chowder truly creamy. Pour in the frozen peas, letting them instantly turn the pot jewel-green, then add the heavy cream and milk. Stir well, and simmer for another 5 to 7 minutes, just long enough to heat everything through and blend the flavors into pure comfort.
Step 4: Thicken to Your Liking
If you enjoy your chowder with a heartier, thicker texture, use an immersion blender directly in the pot to blend part of the soup. Or, transfer a scoop or two to a blender and mix until smooth before stirring it back in. This is your moment to make your Creamy Potato and Pea Chowder just the way you love it—totally smooth or beautifully chunky.
Step 5: Taste and Garnish
Give your chowder a final taste and adjust the seasoning with extra salt or pepper if needed. Ladle into bowls and, if you’re in the mood for a fresh flourish, sprinkle with chopped parsley. Serve piping hot and enjoy the exquisite coziness!
How to Serve Creamy Potato and Pea Chowder
Garnishes
A little garnish can make your bowl of Creamy Potato and Pea Chowder feel restaurant-worthy. Fresh parsley brings a sunny contrast, but you can also try chopped chives, a sprinkle of smoked paprika, or even a twist of black pepper for a touch of flair. These tiny touches add beautiful color and unlock new layers of flavor in each spoonful.
Side Dishes
Pairings are where the fun begins! This chowder shines next to crusty sourdough, warm baguettes, or even homemade biscuits that can soak up every last bit of broth. For a lighter touch, a crisp green salad with a zingy vinaigrette balances the creaminess perfectly—think peppery arugula or lemony kale alongside your bowl.
Creative Ways to Present
Feeling a bit fancy? Pour your Creamy Potato and Pea Chowder into hollowed-out bread bowls for an extra dose of comfort. Serving in dainty teacups makes for a whimsical appetizer at gatherings. Or top with a dollop of sour cream and a sprinkle of microgreens for an elevated, Instagram-ready presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Potato and Pea Chowder cool completely, then transfer it to an airtight container in the fridge. It’ll keep well for up to four days, making it perfect for meal prep or easy next-day lunches that are every bit as delightful as the first taste.
Freezing
For longer storage, you can freeze this chowder—just know that dairy-based soups may change texture slightly once thawed. Allow the chowder to cool, portion it into freezer-friendly containers, and freeze for up to three months. Thaw in the fridge overnight for best results.
Reheating
To reheat, gently warm the Creamy Potato and Pea Chowder over low heat on the stovetop, stirring often until hot but not boiling. If the soup appears a bit too thick, add a splash of broth or milk until you reach your desired consistency. Microwave reheating works in a pinch, but be sure to stir halfway through for even heating.
FAQs
Can I make Creamy Potato and Pea Chowder vegan?
Absolutely! Swap the heavy cream and whole milk for canned coconut milk or your favorite unsweetened plant-based milk. Use vegan butter and ensure your broth is vegan, and you’ll still get that luscious, creamy finish with all the cozy vibes.
Can I use a different type Soup
Yes! While Yukon Gold potatoes are prized for their buttery texture, you can use Russet or red-skinned potatoes if you prefer. Just know that Russets will give a fluffier, more rustic chowder, while red potatoes add a lovely color and hold their shape well.
How can I add extra protein?
For a protein boost, stir in a can of drained white beans or top your bowl with a handful of roasted chickpeas. If you’re not vegetarian, diced cooked ham or crispy bacon also play well with the creamy potato and pea base.
Is Creamy Potato and Pea Chowder gluten-free?
Yes, as written, the recipe is naturally gluten-free! None of the ingredients contain gluten, so long as your broth and any added garnishes are gluten-safe. It’s a perfect choice for gluten-sensitive eaters who crave creamy, hearty soup.
Can I spice it up?
Definitely! Add a pinch of cayenne or some smoked paprika with the thyme for a gentle kick. You can also swirl in a spoonful of prepared horseradish before serving for a different kind of warmth that pairs beautifully with the soup’s creaminess.
Final Thoughts
If you’re searching for a no-fuss, nourishing meal that tastes like a warm hug, Creamy Potato and Pea Chowder is ready to become your new comfort food favorite. Give it a try next time you crave something hearty and satisfying; I can’t wait for you to dive into that first creamy, veggie-packed spoonful!
Print
Creamy Potato and Pea Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the comforting goodness of this creamy potato and pea chowder, a delicious and hearty soup perfect for any day of the week.
Ingredients
For the Chowder:
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced Yukon Gold potatoes
- 3 cups low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups frozen green peas
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Melt the butter: In a large pot over medium heat, melt the butter.
- Sauté onion and garlic: Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Add potatoes and broth: Add the diced potatoes, vegetable broth, salt, pepper, and thyme. Bring to a boil, then simmer until the potatoes are fork-tender.
- Stir in peas and cream: Add the peas, heavy cream, and milk. Simmer for an additional 5–7 minutes.
- Blend if desired: For a thicker chowder, use an immersion blender to partially blend the soup, or transfer a portion to a blender and return it to the pot.
- Adjust seasoning and serve: Adjust seasoning to taste, garnish with parsley, and serve.
Notes
- For a dairy-free version, substitute heavy cream and milk with canned coconut milk or any unsweetened plant-based milk.
- Add a pinch of cayenne or smoked paprika for a little heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
