Creamy Potato & Pea Chowder

The richness of this chowder is balanced with light, spring flavours. Best prepared in a Dutch oven!
Time 45 minutes
Servings 4
Difficulty Easy




  • 3 tbsp Olive oil , extra virgin
  • 1 medium Leek , rinsed and thinly sliced
  • 4 Garlic cloves , thinly sliced
  • cup White wine , dry
  • 1 lb Fingerling potatoes , unpeeled, cut into wedges
  • 6 cups Stock, chicken or vegetable
  • 1 tsp Salt
  • To taste Black pepper , freshly ground
  • 1 cup Heavy cream
  • 1 cup Frozen peas
  • 2 tsp Worcestershire sauce
  • ¼ cup Fresh dill , coarsely chopped


  • In a large heavy pot, heat 2 tbsp olive oil over medium-high heat. Sauté the leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
  • Pour in ¼ cup white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes.
  • Add the potatoes, stock, salt, and black pepper. Bring mixture to a boil and cook, uncovered, until the potatoes are tender, approximately 25 minutes.
  • Lower the heat to medium. Using a potato masher, gently break up some of the potatoes to achieve a thicker consistency.
  • Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes. Remove the pot from heat and mix in Worcestershire sauce and dill.
  • To serve, ladle the chowder into bowls and top with dill sprigs.


  • Alternatively, you can substitute Worcestershire sauce with soy sauce 
  • Garnish with scallions, if preferred