Soups & Stewsbonappetit4.8
Potato Chowder
Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry, and 3 garlic cloves, thinly sliced, stirring occasionally, until lightly browned and slightly softened, about ⏱️ 3 minutes.
. extra-virgin olive oil2 Tbspmedium leek, white and pale green parts only, thinly sliced, rinsed, patted dry1
2
Add ¼ cup dry white wine and cook, stirring often, until almost completely evaporated, about ⏱️ 2 minutes. Add 1 lb. baby potatoes, unpeeled, cut into thick wedges, 6 cups low-sodium vegetable broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and a few grinds of freshly ground pepper. Bring to a boil and cook, uncovered, until potatoes are very tender, 20–⏱️ 25 minutes.
. baby potatoes, unpeeled, cut into thick wedges1 lblow-sodium vegetable broth6 cups. Diamond Crystal or 1 tsp. Morton kosher salt2 tsp
3
Reduce heat to medium. Using a potato masher, coarsely mash some of the potatoes a few times to break up into smaller pieces. Add 1 cup heavy cream and 1 cup shelled fresh or frozen peas; cook until peas are tender, about ⏱️ 5 minutes. Remove from heat and stir in 2 tsp. Worcestershire sauce or soy sauce and ¼ cup coarsely chopped dill.
heavy cream1 cupshelled fresh or frozen peas1 cup. Worcestershire sauce or soy sauce2 tsp
4
Ladle chowder into bowls; top with dill sprigs and season with pepper.
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