Description
A creamy and comforting potato and pea chowder that is perfect for any occasion.
Ingredients
Scale
- 4 medium potatoes, diced
- 2 cups green peas, fresh or frozen
- 1 onion, chopped
- 2 cloves 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 minced garlic, sauté until translucent.
- Add diced potatoes and vegetable broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add green peas and cook for an additional 5 minutes.
- Stir in heavy cream and season with salt and pepper.
- Blend the chowder until smooth, if desired, or leave it chunky.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust the thickness of the chowder by adding more or less broth.
- This chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 40mg