Description
Indulge in a comforting bowl of Creamy Potato and Pea Chowder, a rich and satisfying soup perfect for cooler days. This hearty chowder is brimming with tender potatoes, sweet peas, and creamy goodness, making it a delicious meal on its own or paired with some crusty bread.
Ingredients
Scale
Main Ingredients:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced
- 4 cups vegetable or chicken broth
Additional Ingredients:
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté Aromatics: In a large pot, melt butter with olive oil over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Add Flavors: Stir in garlic and cook for 1 minute. Add potatoes, broth, and thyme; bring to a boil.
- Cook Potatoes: Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Thicken Chowder: Using a potato masher, lightly mash some of the potatoes in the pot to thicken the chowder.
- Finish Soup: Stir in peas, corn, heavy cream, and cheddar cheese. Cook for another 5 minutes until heated through and cheese is melted.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can add cooked diced ham or bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg
