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
Scale
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
