Potato & Pea Spring Chowder
As Spring continues to set in, what better way to combat those last few chilly nights than with a spring chowder! I love chowder, (a requirement if you’re a New Englander), but I’ve never actually made it. I originally found this recipe on Bon Appetit
I chose this one because peas and potatoes are both in season right now, plus potatoes are delicious in a chowder. Peas are not something I eat a lot of, but apparently they’re a good source of antioxidants, so that’s always a plus. I was a little wary of the dill with its strong flavor, but it actually turned out to be delicious. I also had never had leeks before, and I would absolutely add them other things. Overall, this is a pretty simple and easy-to-make recipe, which is great if you’re making it on a busier weeknight.
The one thing I would change is the amount of heavy cream. Yes, I know that’s basically what makes it a chowder, but I ended up adding more veggie broth at the end because all I could taste was cream. I don’t know about you, but I don’t really want to sip a bowl full of warm cream for dinner. However, it’s entirely possible that chowder should ideally cook longer, or at a higher temperature, etc etc, so this might be a personal preference. As I mentioned, this is my first foray into chowder, and this time around I just followed the original instructions. If you’re a chowder expert, please show me your ways!
-S
Ingredients:
2 tbs olive oil
1 medium leek, white and pale green parts only, thinly sliced
3-5 garlic gloves, thinly sliced.
1/4 cup dry white wine (I used sauvignon blanc)
1 lb baby potatoes, unpeeled and cut into thick wedges
6 cups low-sodium vegetable broth
2 tsp salt
Black pepper, to taste
1 cup heavy cream
1 cup shelled fresh or frozen peas
2 tsp Worcestershire sauce or soy sauce
1/4 cup coarsely chopped dill, plus sprigs for serving
Method:
Heat olive oil in a large pot over medium-high heat. Add the leek and garlic gloves, stirring occasionally until lightly browned and softened.
Add the wine and cook, stirring often, until almost completely evaporated. Add potatoes, broth, salt, and pepper. Bring to a boil, uncovered, until potatoes are tender, 20-25 minutes.
Reduce heat to medium. Use a potato masher to coarsely mash some of the potatoes to break them up into smaller pieces.
Add heavy cream and peas, and cook until peas are tender, about 5 minutes. Remove from heat and add Worcestershire sauce and dill.
Serve with additional dill sprigs and season with pepper.
