Description
A creamy and comforting potato and pea chowder that is perfect for any occasion.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 2 cups of fresh or frozen peas
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the peas and cook for an additional 5 minutes.
- Using an immersion blender, blend the chowder until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add other vegetables like carrots or corn for extra flavor.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg