Spring Pea & Potato Light Chowder – A Fresh, Comforting Bowl

Spring has a way of making simple ingredients feel exciting again. This light chowder brings together tender potatoes, sweet green peas, and a gentle, creamy broth that still feels fresh and bright. It’s cozy enough for a cool evening yet lively enough for a sunny lunch.

You’ll get that classic chowder comfort without the heaviness. The best part: it comes together with pantry basics and a handful of spring produce.

What Makes This Special

This chowder leans creamy without relying on loads of cream. A splash of milk and a quick mash of soft potatoes give it body while keeping it light.

Sweet peas add a pop of color and a fresh, slightly grassy note that tastes like spring. Lemon zest and fresh herbs finish the bowl with a clean lift. It’s fast, budget-friendly, and naturally flexible—easy to make vegetarian, dairy-free, or more hearty depending on your needs.

Shopping List

• Olive oil (or butter)
• Yellow onion (1 medium), diced
• Celery stalks (2), diced
• Carrot (1 large), diced
• Garlic (3 cloves), minced
• Yukon Gold potatoes (about 1.5 pounds), peeled and cut into 1/2-inch cubes
• Low-sodium vegetable or chicken broth (4 cups)
• Bay leaf (1)
• Fresh or frozen green peas (2 cups)
• Milk (1 cup; whole or 2%) or an unsweetened dairy-free milk
• Fresh dill (2 tablespoons), chopped
• Fresh parsley (2 tablespoons), chopped
• Lemon (1), for zest and juice
• Salt and black pepper
• Optional add-ins: cooked bacon or pancetta, smoked paprika, red pepper flakes, a splash of dry white wine

Instructions

1. Sweat the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat.

   Add onion, celery, and carrot with a pinch of salt. Cook 5–7 minutes, stirring, until softened and translucent.

2. Add garlic: Stir in garlic and cook 30 seconds, just until fragrant. If using, deglaze with a splash of white wine and let it reduce by half.
3. Simmer the potatoes: Add potatoes, broth, bay leaf, and a few grinds of pepper.

   Bring to a simmer, then lower heat and cook 12–15 minutes, until the potatoes are tender when pierced.

4. Create light body: Remove and discard the bay leaf. Use a potato masher to lightly mash a few spoonfuls of potatoes right in the pot. This thickens the chowder without heavy cream.

   Keep most potatoes intact for texture.

5. Add peas and milk: Stir in peas and milk. Simmer gently 3–4 minutes, just until the peas are bright and tender. Avoid boiling to prevent curdling.
6. Finish with freshness: Turn off heat.

   Stir in dill, parsley, lemon zest, and 1–2 teaspoons lemon juice. Taste and adjust salt, pepper, and lemon as needed.

7. Serve: Ladle into bowls. Top with extra herbs, a drizzle of olive oil, and a crack of black pepper.

   If you like a smoky note, add a small pinch of smoked paprika or crumbled cooked bacon on top.

Storage Instructions

Let the chowder cool to room temperature before refrigerating. Store in an airtight container for up to 4 days. Reheat gently over low heat, adding a splash of broth or milk to loosen if needed.

For freezing, skip the milk and herbs when cooking, freeze up to 2 months, then add milk and fresh herbs after reheating to keep the texture bright and smooth.

Health Benefits

• Fiber-rich: Potatoes and peas provide fiber that supports digestion and steady energy. Yukon Golds also bring potassium, which helps balance fluids and supports heart health.
• Protein from plants: Peas offer a solid plant-based protein boost, helping you feel full and satisfied without heavy meat.
• Lighter creaminess: Using milk instead of heavy cream keeps calories and saturated fat in check while still delivering a silky texture.
• Antioxidant support: Herbs, lemon zest, and colorful vegetables contribute vitamins, minerals, and phytonutrients that support overall wellness.
• Lower sodium option: Choosing low-sodium broth lets you control seasoning and reduce excess salt intake.

What Not to Do

• Don’t boil after adding milk: High heat can cause the milk to separate and the soup to lose its smooth feel.
• Don’t overcook the peas: They should stay bright green and slightly snappy. Overcooked peas turn dull and mushy.
• Don’t skip salting in layers: A pinch of salt with the aromatics and again after simmering helps build flavor.

  Waiting until the end often leads to a flat taste.

• Don’t puree it all: This is a chowder, not a blended soup. Leave some chunks for that classic spoonable texture.
• Don’t overload with cream: The goal is light and fresh. The mashed potatoes and milk do the heavy lifting; extra cream can weigh it down.

Recipe Variations

• Seafood twist: Gently fold in cooked, flaked white fish or small shrimp at the end.

  Warm through without boiling.

• Smoky bacon: Crisp 3–4 slices of bacon first, remove, and cook the vegetables in the rendered fat. Crumble bacon on top to serve.
• Dairy-free: Use olive oil and an unsweetened oat or cashew milk. For extra body, stir in a spoonful of cashew cream at the end.
• Extra greens: Add a few handfuls of baby spinach or chopped kale in the last 2–3 minutes.

  Let it wilt before serving.

• Herb swap: Try tarragon for a subtle anise note or chives for a mild onion flavor. Basil can work too, but add it right at the end.
• Spice lift: A pinch of red pepper flakes or Aleppo pepper adds gentle heat that contrasts the sweetness of the peas.
• Heartier base: Stir in a small can of drained white beans with the peas for more body and protein.

FAQ

Can I use red potatoes instead of Yukon Gold?

Yes. Red potatoes hold their shape well and bring a creamy bite.

Peel if you prefer a smoother look, but the skins are thin and pleasant if left on.

Will frozen peas work just as well as fresh?

Absolutely. Frozen peas are picked and frozen at peak ripeness, so they’re sweet and bright. Add them straight from the freezer and cook just until tender.

How can I make it thicker without cream?

Mash more of the cooked potatoes, or blend a ladleful of the chowder and stir it back in.

You can also stir in 1–2 teaspoons of cornstarch mixed with cold milk, then simmer briefly.

Can I make this in advance?

Yes. It reheats well within 3–4 days. Add a splash of broth or milk as you warm it to bring back the silky texture, and finish with fresh herbs and a squeeze of lemon to brighten the flavors.

What protein pairs well?

Shredded rotisserie chicken, flaked salmon, or crispy bacon are all great.

For a vegetarian option, white beans or chickpeas blend in nicely without overpowering the soup.

Why add lemon at the end?

Acid added at the finish wakes up the flavors and balances the natural sweetness of the peas and carrots. Heat can dull citrus, so add it off the heat for the brightest taste.

Can I use water instead of broth?

You can, but you’ll need to build flavor. Add an extra bay leaf, more herbs, and season thoughtfully.

A parmesan rind simmered in the pot (remove before serving) can also add depth if you’re not keeping it dairy-free.

Final Thoughts

This Spring Pea & Potato Light Chowder is proof that comfort food doesn’t have to be heavy. With a short ingredient list and quick cook time, it’s weeknight-friendly and adaptable to whatever you have on hand. Keep it simple and bright, finish with herbs and lemon, and let the fresh flavors do the work.

It’s the kind of bowl that makes seconds feel like a smart choice, not an indulgence.